Kale Salad
| Kale Leaves (chopped very small) Cranberries Toasted Pumpkin Seeds Dressing: 2 Tablespoons olive oil, 1 teaspoon lemon juice, salt & pepper, 1/2 teaspoon Italian herb mix, 2 garlic cloves (chopped fine), 1/2 teaspoon chopped fresh ginger. Pour dressing over salad ingredients, serve, and enjoy! Swiss Chard with Raisins 1 large bunch of Swiss chard, 1/3 cup raisins, and 1/4 cup of your favorite nuts Dressing: 2 Tablespoons olive oil, 1 tablespoon minced garlic, 1/4 teaspoon salt and dash of pepper >>MORE |  |
1. Rinse Swiss chard, shake to remove excess water, but do not pat dry. Cut leaves from stalks (discard and reserve stalks for a later use). Very coarsely chop chard leaves. Set aside.
2. Put nuts in a skillet and, stirring constantly, cook over medium heat for 2 to 4 minutes, or until lightly browned. Remove from skillet and set aside.
3. Add oil to same skillet used for nuts, and add garlic, and heat over medium heat. Stir constantly for about 10 seconds. Add chopped chard, cover, and cook for 3 to 4 minutes or until it begins to wilt.
4. Stir in raisins, nuts, salt and pepper. Then with slotted spoon, put mixture in serving bowl.
2. Put nuts in a skillet and, stirring constantly, cook over medium heat for 2 to 4 minutes, or until lightly browned. Remove from skillet and set aside.
3. Add oil to same skillet used for nuts, and add garlic, and heat over medium heat. Stir constantly for about 10 seconds. Add chopped chard, cover, and cook for 3 to 4 minutes or until it begins to wilt.
4. Stir in raisins, nuts, salt and pepper. Then with slotted spoon, put mixture in serving bowl.
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