SAUTEED KALE SALAD

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I am not the biggest fan of kale salads. At times they're too crunchy and you have to use a lot of dressing or it feels dry.  I was craving a salad but I only had kale in the fridge. So I decided to lightly sauté the kale to break it down a bit, put it back in the fridge to chill, and then top with the appropriate salad toppings. This is a kale salad I can get behind! 

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INGREDIENTS 

Pickled Red Onions

1 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
1 tablespoon black peppercorns

sauteed kale

2 bunches of Tuscan Kale
tough stems removed, leaves torn into pieces
2 tablespoon olive oil divided
6 garlic cloves thinly sliced
1/2 teaspoon red pepper flakes
salt
pepper
1/4 cup chicken broth
1 tablespoon fresh lemon juice
1/2 small apple sliced
1/4 cup pickled red onions 

PREPARATION

In a sauce pan heat up apple cider vinegar, sugar, salt, and 1 cup water until sugar and salt dissolve.

Place onion and peppercorns in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. 

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and cook, stirring occasionally until crisp and light golden brown.  Use a slotted spoon and transfer to a paper towel lined plate. 

Add the kale, remaining olive oil, red pepper flakes, chicken broth, and season to taste with salt and pepper. Toss and cook until wilted. 

Transfer kale to bowl and put in fridge to chill for a bit. Once chilled, add apples, pickled red onions, fried garlic, lemon juice and toss. Season with salt and pepper if needed.   

Enjoy!