Warm Kale and Potato Salad
Yield: 3 cups
Serving Size: ¾ cup
Total servings: 4
Ingredients
1-pound bag pewee/baby multi-colored potatoes, halved, if desired
4 cups pre-washed and chopped kale
2 tablespoons avocado or olive oil
½ shallot, minced
1 tablespoon honey
2 tablespoons Dijon mustard
1 tablespoon capers, drained
1 ½ tablespoons sherry vinegar
¼ teaspoon red pepper flakes
salt and black pepper, to taste
Place potatoes in a pot and cover with cold water. Place on medium-high heat, bring to a boil, and cook until fork tender. Once cooked drain into a colander and set aside. If needed, cover with foil to keep them warm.
While potatoes are boiling, place the kale into a large bowl. Pick through the kale to remove any large, tough stem pieces, and use fingers to tear up any excessively large pieces. Set aside.
To prepare the hot dressing, place a medium-sized skillet over medium heat. Once hot, add the oil and heat until shimmering. Add in the minced shallot and cook for 2 minutes, stirring frequently, until shallots are softened and beginning to turn translucent.
Once shallots have softened use a silicone whisk or wooden spoon to stir the honey, Dijon mustard, capers, sherry vinegar, and red pepper flakes into the pan. Stir until creamy and just combined. Do not allow to bubble or simmer, or the dressing may break.
Immediately pour the hot dressing over the kale. Add the potatoes to the kale-dressing mixture, then use a wooden spoon or rubber spatula to toss and combine the salad. Toss for 2-3 minutes to soften the kale and allow the potatoes to absorb the dressing.
Serve immediately, while still warm.
Leftovers will keep in the refrigerator for up to 4 days.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 180
Carbohydrates: 26g
Total Sugar: 5g
Added Sugar: 4g
Fiber: 3g
Total Fat: 7.5g
Saturated Fat: 1g
Unsaturated Fat: 6.5g
Cholesterol: 0g
Protein: 3g
Sodium: 300mg
