I am a kale fan. Fried kale in olive oil fan. Top with peppery almonds, pomegranades and a sweet vinegar dressing, this is my all time favorite of all salads to which I go back, be it summer or winter.
(for 4 servings)
250 g kale leaves 1/2 pomegranate 100 g almonds 4 tablespoons olive oil Black pepper Salt 1 tablespoon maple syrup 2 tablespoons balsamic vinegar
Rip the kale leaves to small pieces. Roast almonds in a hot pan until they get a light brown color. Add 1 teaspoon olive oil, some salt and pepper, mix well and roast for another minute. While almonds roast, seed the pomegranate and place the arils (seeds) to a bowl - including the beautifully coloured red juice! Add maple syrup, balsamic vinegar, 1 tablespoon olive oil and mix. Fry the kale leaves quickly on a hot pan in 2 tablespoons olive oil until they are lightly crispy. Add some salt. Serve the salad immediately: place kale leaves on a plate, sprinkle warm peppered almonds and pomegranate sauce on top.