A warm salad with healthy and earthy Tuscan kale and bursting with citrus notes and crunchy garlic chips. An ideal side dish for a quick lunch when the classic greens are old and played out.
- 1 large bunch of Tuscan kale (feel free to sub out regular Kale if you cannot find Tuscan.)
- 1 large orange
- 1/2 cup of pecans (toasted*)
- 5 cloves of garlic sliced super thinly
- 3–4 tablespoons of freshly shredded Parmesan (the good stuff)
- 3 tablespoons of olive oil
- salt and pepper to taste
- Slice the kale into thin ribbons, only until the stems and place them into a colander and rinse them well. While rinsing them, massage them a bit to get some of the fibrous texture out.
- Zest half the orange and set zest aside. Cut one of the halves of the orange into segments *
- Squeeze out the juice of the other orange and set aside.
- Add olive oil to a large pan and bring to medium heat.
- Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate covered in a paper towel to drain the access oil.
- Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
- Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
- Place everything into a large bowl toss with pecans.
- Sprinkle shredded Parmesan on top and extra zest if desired.
1. Here is a great step by step tutorial on how to segment an orange. It is ridiculously simple and super impressive.
2.I toasted my pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!
- Category: Vegetarian
- Cuisine: American