We’re short on greens in the fridge right now, though there’s kale growing in the yard from last year. My 3 year old and I picked the kale on Monday, and I decided to make it into a green salad. However, I don’t like the taste of raw kale. Cooked kale is so much better to my palette!
Once I decided to saute the kale, the rest of the salad evolved naturally. After all, if I was already sauteing one veggie, why not check the fridge for other veggies needing to be used up? Less than fresh veggies are often better cooked than raw.
Kale, Mushroom, and Celery Salad with Hard-boiled Eggs
Cheese of choice (Mine was Kerrygold’s Irish Cheese)
Salt and Pepper to taste
Raw Vegetables, chopped, optional
Vinegar of choice, optional (I like balsamic and white wine vinegar)
Prepare the vegetables. Saute in a pan. I like to use bacon grease, chicken fat, olive oil, or butter in a cast iron pan. Transferred cooked vegetables to a dish and add in raw vegetables of your own choosing and the hard-boiled egg. Drizzle a little vinegar over top for extra bite.
Share your favorite cooked salad in the comments, oh, pretty please!
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