Cooked Kale Salad
Who is ready for another awesome plant-based Thanksgiving meal idea?! Wow! This must be the year of "plant based" because I am seeing a lot of different and awesome recipes popping up all over the internet. Instead of taking it as a trend, I am going to think of it as a step forward in our human relationship with food. I mean, why not want everyone to eat in a happier, healthier, and environmentally conscious way, right? I love it!
Today, we're making cooked kale salad. This is recipe is actually not my own, and credit should be given when it is due. This recipe is originally from one of my favorite bloggers, Oh Dear Drea, who wrote an amazing cookbook called The Plantiful Table. I promise you, this isn't just another vegan/vegetarian book! It's main purpose is to fill you with wholesome, hearty meals that can help you make the transition from meat to veggies. I love that about this cookbook! There are so many wonderful recipes inside like bean burgers, fried plantains, and lots of substitution ideas. I tweaked a few things for my own personal preference to this recipe, and I like that you can kind of experiment with this one on your own as well! I ended up using our homegrown kale, which I had frozen from over the summer, to make this. It turned out super tasty.
Ingredients | recipe originally published in The Plantiful Table
- 2 tsbp saved bacon fat or olive oil
- 1 onion, diced
- 4 cloves garlic, sliced
- 4-5 handfuls of kale, roughly chopped and stems removed
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 2 1/2 cups vegetable stock
- In a large sauce pot, heat a couple of tablespoons of olive oil and cook the onion and garlic until soft and translucent, about 5-7 minutes.
- Add in the kale, whether fresh or frozen, and cook down until green and withered. Add the salt (I found the original recipe heavily salty, so I cut back by half, but you may want to cut back even more!)
- Add the apple cider vinegar and vegetable stock. Cook over medium heat, stirring semi-constantly, until the kale has cooked and become soft and the stock has reduced entirely. About 30 minutes.
That's all there is to it! I was honestly a little nervous making this recipe. I am not a huge fan of kale, and though I try really hard to jump on the superfood bandwagon, this leafy green is just too bitter for me. It needs a lot of adjustment to taste good in my book! This recipe does just the trick. I am a fan of cooked spinach, so I was happily pleased to find that this dish has a similar vibe. The salt + vinegar helps mask the bitterness, but can be a little heavy, so be sure to adjust the amount to your own taste and preference. It makes a great warm side dish for your Thanksgiving meal!