A simple, delicious salad that’s healthy too! A staple in our family.
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)
- In a large skillet over medium heat, melt one tablespoon of Butter or Olive Oil. Add Onions; saute for several minutes until softened.
- Add Mushrooms and one tablespoon Butter or Olive Oil; saute for several minutes until browned.
- Add the Kale, Garlic and Balsamic Vinegar. Saute until the Kale is deep green but not yet wilted.
- 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.