Served warm or room temp, this salad gives a whole new spin on the boring kale salad.
Appetizer, Salad, Side Dish
Author: Michael Monson
1bunchcurly kale or Tuscan kale, stems removed
1 to 2tablespoonsbalsamic or red wine vinegar
2tablespoonsGarlic Caper Oil (recipe below)
salt and pepper to taste
Heat a large cast iron or stainless steel pan to medium-high heat. Rip the kale into bite-sized pieces before adding it to the heated pan. Cook, tossing with tongs, until the kale starts to wilt, and starts to char in places. The kale should be tender, but not limp, and it should be slightly chatted, but not burnt and bitter. Toss with vinegar and taste for seasoning. Transfer to a serving dish, and drizzle on a tablespoon or two of Garlic Caper Oil, making sure to get the garlic and caper bits as well. Serve warm or at room temp.