My dad knows how much I love kale and does a good job at spotting delicious recipes. The kale salad I made last night was fantastic. Next time I would make it with a more tangy mustard, as the original recipe calls for. It was a bit on the sweet side.
Both of my parents enjoyed this dish. The only downside was we only had one bunch of kale and it wasn’t enough for all three of us!
- 1 bunch of kale, destemmed and torn into bite sized pieces
- 2 Tbls coconut oil
- 1 Tbls honey dijon mustard
- 2 tsp maple syrup
- 1 Tbls coconut creamer
- Heat coconut oil in a skillet. Once oil is melted, add chunks of kale. Cook until tender and bright green. Remove from heat
- Whisk together dijon, maple syrup and creamer. Drizzle over kale (I used about half of the dressing)