Cast Iron

Wilted Kale and Walnut Salad

January 25, 2014
0 Ratings
  • Serves 2 large portions or 4 small sides
Author Notes

This is my favorite way to eat kale. I served it with a meal I brought to a friend after she had a baby. She and her husband loved it so much they decided to grow kale in their garden even though they had never really eaten kale in the past. The lemon imparts a wonderful tang to the kale and the walnuts give it a bit more substance. —Jay

What You'll Need
  • 1 bunch Organic Kale chopped coarsely
  • 1 tablespoon Bacon Grease or Lard (Preferably from pastured pigs)
  • 2 cloves garlic cut in half and then sliced thinly
  • 1 teaspoon Sea Salt
  • 1/2 cup Walnuts
  • 1 tablespoon lemon juice
  1. In a small sauce pan toast the walnuts over low heat for 5-8 min, until fragrant. Chop into small pieces. Reserve.
  2. Heat the oil in larger pan ( I love to use my cast iron skillet) over medium-high heat. Add Kale and stir until it is lightly coated with bacon grease. Cook until wilted but not overly cooked (probably less than 5 min) when it seems almost done add garlic and continue to stir until the garlic smells amazing (about 1 min). Remove from heat. Toss with salt, lemon juice, and walnuts. Sit down and enjoy!

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1 Review

BadCat January 27, 2014
This looks great, I have some leftover kale that I need to use before it goes bad. I'm always looking for new recipes for kale since I always seem to buy too much! I'll probably add some goat cheese and perhaps a poached egg.