• Ashley Ramey

Warm Kale Salad

Actualizado: feb 3


2 tbsp olive oil

2 c kale

¼ c hearts of palm

¼ c sliced black olives

¼ c sliced spicy green olives (or regular)

¼ c chopped jalapeño (from jar)

1 egg

Pinch of salt and pepper

Top with pecorino cheese

Top with crushed red pepper

Top with hot sauce (optional)


Heat up pan and add olive oil.

Add kale to pan and add pinch of salt and pepper. After a few minutes, use tongs to mix up the kale until it softens a bit.

Add in hearts of palm, black olives, green olives and jalapeño to kale and mix up in pan. Continue to sauté.

While ingredients are sautéing, crack egg into separate pan and cook. Flip to cook other side and add a pinch of salt and pepper. Remove from heat once cooked to your liking.

Serve kale mix onto a bowl or plate and add the egg on top. Top with pecorino cheese and red crushed pepper. Add a pinch of salt and pepper and some hot sauce (if desired).


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