Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tbsp olive oil
- Dash of crushed red pepper flakes
- ½ sweet yellow onion diced
- 1 baby red bell pepper diced
- 1 baby yellow bell pepper diced
- 1 cup of mushrooms sliced
- 2 cloves of garlic minced
- 3 cups of kale stems removed and chopped
- 1-2 tbsp balsamic vinegar more if desired
- Sea salt and freshly cracked pepper to taste
- 1 tbsp toasted pine nuts
- Shaved Parmesan to taste
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender.
- Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.