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Warm Kale Salad

Yield: Serves 4. Each serving: 1 cup.



Kale is a cruciferous vegetable. It is a nutritional powerhouse and contains phytochemicals that may help prevent cancer.

1/2 teaspoon olive oil
1/2 cup onion
3 cups raw kale, chopped
2 each tomatoes
1 teaspoon dried oregano
cracked black pepper
balsamic vinegar

Heat a large, nonstick skillet over medium-high heat. Saute onion in olive oil until golden brown, about 3 minutes.

Add tomatoes, kale and oregano and cook until kale is wilted and tender, about 3 minutes. Add fresh cracked black pepper and a dash of balsamic vinegar. Serve warm.