Monday, October 6, 2014

RECIPE: Warm Kale Salad {Warm Up, Inside Out}

Here's another healthylicious seasonal fall / winter recipe for you to whip up 'n' warm up!

{I shared it at my Lecture: Simple Seasonal Recipes to Fuel Your Fall at Pumpkin Pond Farm on Nantucket.}

#TATSTIP: It's a wonderful way to transition your body from summer to fall... warm weather to cold weather.


4 Cups of Kale {preferably organic} 

1/4 Cup Diced Onion
1 Teaspoon Minced Garlic

2 Diced Peppers; any color will do, although I LOVE red personally! {preferably organic --> p.o.}
1/2 Cup Carrots 

1 Tablespoon Unsalted Butter {p.o. ~ kudos if you guessed that was coming!} 
1 Tablespoon Balsamic Vinegar
A dash of Sea Salt & Pepper


Cutting Board
Measuring Cup 
BIG Bowl
Large Skillet

Total Time: 
10-15 Minutes
Serves: 2 * Double, triple, quadruple the recipe for MORE!


1. In a large skillet over medium heat, melt 1 tablespoon of butter.

2. Add the onions, carrots, and peppers; saute for several minutes on low heat until soft. 
3. Add 1 tablespoon of butter, kale, garlic, and balsamic vinegar. Saute until kale is a deep green. 
4. Remove from stove and season with a dash of sea salt and pepper. Serve!

ADD grilled salmon, organic chicken etc.

Nitty Gritty Nutrition Facts: 

Kale ~ Immunity booster, strengthens circulatory & respiratory systems. HIGH in calcium.
Onion ~ Anti-Bacterial {Helps fight off infection!}
Garlic ~ Also, Anti-Bacterial.

Carrots ~ Vision Booster.
Peppers ~ Increase body's heat and oxygen production.

BONUS Nugget of Nutrition Info: 

Kale is easier to digest when it's warmed up.

If you feel ever so slightly intimidated by the idea of trying a new recipe, {I KNOW, I've been there and still go there from time to time!}, remember the words of cooking legend Julia Child

"You don't have to cook fancy or complication masterpieces ~
just good food from fresh ingredients."

Sooo, whatdoyasay? How about a "KALE YEAH?!?!"

Blissfully Yours,

Tatiana Ridley, CHHC, AADP