Kale is the almighty veggie, at least it is getting all of the hype right now. I have loved it for years, before it became miss popular and all. It is one of the healthiest things you can put into your body. It goes well in smoothies, juices, as a side dish or even a main course. I do not like making separate meals for the adults and kids, so I have to find happy medium. I try to doctor up the veggies a bit for the kids, especially when they are dark greens like kale. I stumbled upon a pre-washed kale sale in a bag with a tiny bit of carrots throughout, to add a little pop of color. If you can find those, try them out, if not you can shred a carrot on your own to add in. This is a common side dish for me, but I would gladly eat the entire bowl full as my main dish too! Super easy and fast to make, so that means no excuses skipping on the veggies even if you’re in a time crunch 😉
1 Bag of kale salad
2 Garlic cloves (chopped)
1 Tbs Coconut oil
1/4 Cup Balsamic vinegar
1/4 Cup water
Heat skillet over medium high heat.
Add coconut oil and chopped garlic into the hot skillet.
Let the garlic slightly brown and then add the water.
Pour in the bag of kale salad and turn the heat to high.
Add the balsamic vinegar over the salad and mix all ingredients well.
Cover the skillet and let cook for 5 min.
Remove the lid and stir, allowing it to cook until all liquids are absorbed.
Put the salad into a bowl. You can add chicken or meat substitute or eat it as is.
Serve and enjoy!
4 Servings per bag. Nutritional facts is for salad only, not including if you add a protein of your choice.
105 Calories 5 Carbs 8g Protein
Why would you use 1/4 Cup Balsamic vinegar and all its the associated sugar? Would a wine vinegar work?
Your Lighter Side says
Yes you definitely can use wine vinegar. I use that version when making it for the kids.
What exactly is Kale salad? I buy my Kale in bags but the picture seems to show something added to the Kale.
I have been eating Kale since moving to a Portuguese influenced area 23 years ago… just discovered baby kale for salads… a little bitter, like arugula, but fantastic. This will be a great recipe to try when the weather starts to cool.
While looking up the vitamin K content of Kale. (too high for me)
I came across this paragraph in Wikipedia, and thought it might be of interest. Chips for use with a dip?
“Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing. When combined with oils or lemon juice, kale’s flavor is noticeably reduced. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.”
Carolyn J. Williams says
I tried this with regular chopped kale and it was wonderful. Everybody young and old agreed on the verdict.
Does anyone know how they make chips out of dried Kale to use with a dip?
GiGi Eats Celebrities says
Coconut oil makes EVERYTHING taste amazing! 😀