Warm Kale Salad

A simple, delicious salad that’s healthy too! A staple in our family.

Serves 4

2 tablespoons butter or olive oil

¼ cup diced onion

8 oz. baby portobello mushrooms, sliced

8 cups kale, deribbed

1 teaspoon garlic, minced

1 tablespoon balsamic vinegar

Fresh Lemon Saucey Sauce, to taste

Segments of tangerines or clementines

1 handful of cranberries or pomegranate seeds to garnish (optional)

Method

1. In a large skillet over medium heat, melt one tablespoon of Butter or Olive Oil. Add Onions; saute for several minutes until softened.
2. Add Mushrooms and one tablespoon Butter or Olive Oil; saute for several minutes until browned.
3. Add the Kale, Garlic and Balsamic Vinegar. Saute until the Kale is deep green but not yet wilted.
4. Remove from heat and season with Fresh Lemon Saucey Sauce to taste. Top with Clementine or Tangerine segments and sprinkle with a handful of cranberries or pomegranate seeds.