Quickly braised in boiling hot water, kale's tough leaves become soft, tender and bright in color. This cooking technique has made kale a great choice for a main ingredient in salads In this recipe kale is dressed with a spicy garlic vinaigrette made with olive oil, red wine vinegar, garlic, red pepper flakes and a little bit of sugar.
Prepared in less than 15 minutes, this salad makes a great side dish or main meal for quick lunch or a light vegetarian dinner.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 Bunch Kale (stems removed and leaves torn)
2 Tablespoon Olive Oil
1 Garlic Clove minced
3 Tablespoons Red Wine Vinegar
1/4 Teaspoon Sugar
1/2 Teaspoon Red Pepper Flakes
Salt and Freshly Ground Pepper
In a medium sauce pan, bring 3 cups salted water to a boil. Add the torn kale leaves to the boiling water to cook for about 3-4 minutes. This can be done in small batches. The leaves should soften and turn bright green. Transfer the soften leaves to a plate to cool.
While the kale cools, add the olive oil, garlic, red wine vinegar, sugar and red pepper flakes to a small bowl. Whisk the ingredients together until well combined. Season with salt and freshly ground pepper according to taste. The vinaigrette is ready to be served.
Place spoonfuls of the vinaigrette over the kale and toss to coat the leaves. Use as little or as much vinaigrette according to your preference. Serve and enjoy.