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Kale Salad

(recipe, Jean Henrich)

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Any mix of diced vegetables can be used in this. Serve on top of quinoa, rice, or pasta for a main dish.


  1. 1 bunch dinosaur kale
  2. 4 cups low-sodium beef broth
  3. 2 green onions
  4. 2 carrots
  5. 1 small zucchini
  6. 1 cup cooked fresh or frozen peas
  7. salt
  8. pepper


  1. Wash kale, remove stems, and chop crosswise in to ribbons.
  2. Place kale in a large skillet and cover with broth. Simmer, covered, until tender, 10 to 20 minutes.
  3. Meanwhile, slice onions thinly and chop carrots and zucchini into a ½-inch dice.
  4. When kale is tender, drain, reserving liquid. Place broth back in skillet and simmer until reduced substantially.
  5. Combine kale with onions, carrots, zucchini and peas. Add enough broth-sauce to moisten all.
  6. Season with salt and pepper to taste.
  7. Serve over quinoa, rice or pasta. Add more sauce as desired.