Warm Kale with Beets and Ginger
Once you try warm kale cooked in ginger, brown sugar and orange zest, you won’t want to go back to boring spring mix salad! This dish is nutty, tangy and packed with protein and dietary fiber. For similar kale recipes, check out Jennifer Iserloh’s cookbook Fifty Shades of Kale.
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For another easy kale salad recipe, see Kale Salad with Blueberry Ginger Dressing.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon organic butter (from grass fed milk is preferable)
- 2 tablespoons chopped ginger
- 2 medium oranges, zested, cut into segments
- 1 tablespoon honey
- 2 garlic cloves, chopped
- 1 10-ounce bunch kale, trimmed, chopped (about 5 cups)
- 4 beets steamed or canned, drained, sliced (about 14 ounces)
- 1/4 cup shelled pistachios or walnuts, chopped
- Warm a large skillet over medium heat.
- Add the olive oil, butter, ginger, honey, orange zest stir often until the mixture becomes fragrant and the orange zest begins to brown.
- Add the kale, using a small metal lid, press the kale down and cook 2 to 3 minutes, stirring occasionally and continuing to press down with the lid until the kale wilts.
- Transfer to a large platter and top with beets, orange segments and pistachios and walnuts.
- Serve immediately.
Nutrients per serving (serving size: 2 cups): Calories: 223, Total Fat: 10 g, Saturated Fat: 2 g, Carbs: 30 g, Fiber: 3 g, Protein: 6 g, Sodium: 115 mg