Warm Balsamic Kale Salad Food
WARM BALSAMIC VINEGAR CHICKEN SALAD WITH GOAT CHEESE
I was looking for a way to use my expensive Balsamic Vinegar and Goat cheese. Here it is! You can substitute any greens in this salad, it really seems to be the vinegar that makes the salad. I tried putting some raw mushrooms in this and it didn't go too well, I've also tried adding raw tomatoes to the end product of this salad as well as the cooked ones and that seems okay. If your kale is too bitter or weird add a smattering of salt or lemon juice. If you don't have white wine add whatever (decent) wine you have. You don't have to use fresh ground salt and pepper but I always do.
Provided by Aspenwall
Categories One Dish Meal
Time 40m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 13
Steps:
- Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
- Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
- Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
- cooking times are approximately I have no idea how long this took me.
Nutrition Facts : Calories 258.9, Fat 11.7, SaturatedFat 4.9, Cholesterol 80.8, Sodium 457.6, Carbohydrate 3.3, Fiber 0.5, Sugar 1.5, Protein 31.1
WARM KALE SALAD
This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.
Provided by giggles
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
- Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
- Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
- Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.
Nutrition Facts : Calories 406 calories, Carbohydrate 15.6 g, Cholesterol 26.4 mg, Fat 33.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 6.8 g, Sodium 1007 mg, Sugar 6.1 g
BEST WARM KALE SALAD EVER!
Make and share this Best Warm Kale Salad EVER! recipe from Food.com.
Provided by JodiTriesToCook
Categories Vegetable
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
- Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
- Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
- Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
- Enjoy.
Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9
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- To roast the butternut squash, heat the oven to 400 degrees F. Place the squash on a large baking sheet and toss with 1 tablespoon of olive oil, and salt and pepper to taste. Roast for 15-20 minutes, tossing halfway through. It is done once fork tender
- To make the dressing, heat the remaining 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup and cook for an additional 2 minutes.
- Transfer the onion mixture to a blender, add in the balsamic vinegar, and blend until mostly smooth.
- Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.
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- In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
- Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.
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WARM KALE SALAD WITH POMEGRANATE BALSAMIC DRESSING ...
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From nourishnutritionblog.com
Ratings 12Total Time 20 minsCategory Lunch, Main Course, Salad
- Reduce vinegar by pouring 1/2 cup of pomegranate balsamic vinegar (link to recipe in recipe notes) to hot saucepan. Cook on medium-medium/high heat, stirring occasionally, until 1/3-1/2 of vinegar remains. Remove from heat and add 1 tablespoon of olive oil to reduced sauce. Stir together, and set aside. (if dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out)
- Add 1/2 c uncooked butternut squash cubes to a microwave safe bowl with 1/4 cup water in it. Microwave on high for 4-5 minutes, or until butternut squash is soft (test by piercing a fork into one cube. If it goes in and comes out easily, it's done).
- Heat cast iron skillet or large saucepan over medium/medium high heat. Once pan is hot, add 2 tsp oil, and then 1/2 cup cooked cubed butternut squash. Season with a pinch of salt and pepper. Stir and flip butternut squash just 3-4 times so each side gets crispy. Squash is done once sides are crispy. Remove from pan once crispy.
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- In a medium size bowl toss all the ingredients for the roasted pumpkin seeds together and transfer them to a baking sheet, spreading them so that they are in a single layer. Bake for about 10 minutes (still at 400F) or until they start to brown.
- Place the chicken breasts in between 2 pieces of plastic wrap (or in a ziploc bag) and beat it with a mallet until it's about 1 inch in thickness. Don't beat it too long and make sure you don't tear the meat. Place the chicken in a shallow bowl or plate and pour the balsamic dressing over it, turning the chicken around to coat it on both sides. Let the chicken marinate for about half hour to an hour.
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- Add 1 cup spelt berries to 3 cups of boiling water. Cover, reduce heat, and simmer for 60-80 minutes. (Reduce cooking time to 40-60 minutes if grains soaked overnight.)
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- Preheat oven to 400 degrees F. Place cubed butternut squash on a parchment-lined baking sheet, drizzle 1 teaspoon olive oil over the top and sprinkle with salt.
- Toss to evenly coat the butternut squash with oil and salt. Spread butternut cubes evenly around pan and roast for 25-30 minutes until squash is fork-tender.
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- Wash the kale and tear the leaves from the stem into medium-sized pieces. Place in a large bowl and set aside.
- In a small saucepan over medium heat, whisk all the dressing ingredients together and heat until simmering but not boiling. Whisk often.
- In a medium skillet, melt the sugar with the cinnamon over medium heat, watching carefully to avoid burning. Once the sugar starts to liquify, add the cranberries and walnuts, remove from heat, and stir to coat with the sugar.
- Pour the dressing over the kale and, once cool enough to touch, use your hands to massage the kale with the dressing until the leaves turn soft and are a dark green hue (about 3-5 minutes).
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- Wash your kale and tear the leaves from the stem into medium sized pieces. Place in a large bowl
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- To make the dressing, add all ingredients to a container and either shake or whisk vigorously or add to a small blender cup and process to combine.
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- Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are starting to brown, about 15 minutes.
- Add the remaining 2 teaspoons of olive oil. Stir in the mushrooms and cook until the mushrooms are tender and the onions are light golden brown, about 10 minutes. Stir in the garlic, rosemary, balsamic vinegar, salt and pepper. Cook for 1 minute.
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- While that's happening, add your kale to a food processor and pulse 2-3 times until the leaves are chopped into small pieces. Avoid over-processing!
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- Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
- When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
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Estimated Reading Time 40 secs
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From tfrecipes.com
From tfrecipes.com
WARM KALE SALAD RECIPES
Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second. Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be …
From tfrecipes.com
From tfrecipes.com
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