Can’t get enough of your love, (kale) babe. Now that I have let out a little Barry in us all, I need to let you in on a little secret. You should know that warm kale and citrus is a lifelong food marriage. Seriously, it’s up there with peanut butter & chocolate, sea salt & caramel. Let us be shallow and talk about the beauty of the dark green bowl popping with reds, purples, oranges and yellows. Like a sunset in a bowl. This little devil of a bowl is enticing you with its charm and good looks. This is no average salad. What’s it hiding under all that beauty? You take your first bite and suddenly you’re no longer huddled in your igloo, but bikini clad with your feet in the sand sippin’ on a mojito. Make it, eat it & love it.
Warm kale citrus salad
1 sweet potato
1 shallot or 1/2 small onion, chopped
1 bell pepper, sliced with seeds and stem removed
1 bunch kale, stems removed and chopped*
1 blood orange, peeled and chopped
4-5 kumquats, sliced (or grapefruit or more orange)
1 watermelon radish (or other radish)
2 tbsp. pumpkin seeds, optional
2 tbsp. hemp seeds, optional
S & P to taste
Heat oven to 400F. Wash and cut sweet potato into small bite-size pieces. Toss with olive oil, salt and pepper. Lay in a single layer on a baking sheet and roast in oven for 25-30 minutes.
Meanwhile, sauté the shallot or onion in a skillet or pan over medium heat until soft. Add the pepper and continue to cook until soft.
Add kale to skillet with 1 tbsp. olive oil and cover with lid for 3-4 minutes. Uncover and add the citrus fruit & radish and continue to cook, stirring occasionally, until soft. (About 3-4 additional minutes). Remove from heat and stir in sweet potatoes, pumpkin seeds & hemp seeds.