It's safe to say I have felt like a complete beached whale since, and today has been a detox day. I'm chugging water by the liters, and focusing on plain greek yogurt with berries for breakfast, a light salad for lunch, and veggies and protein for dinner.
Thank goodness for my CSA box. Its no secret I love kale... cooked, sauteed, roasted, or in chips- bring it. Raw? Blahhhh. Can't do it. I want so bad to like this kale salad from Eat, Live, Run, but I feel like I am eating a garnish when I bite into kale raw.
This kale "salad" was a mistake. I tried to make the above, but literally had to spit out the raw kale. I quickly sauteed it like spinach and as soon as it started browning, I knew I had hit the jackpot. I hope you try it. I loved it, and will be making it again tomorrow!
Note: measurements are approximate, because like I said, this salad came about randomly and completely unplanned. I suggest just using your gut on the porportionality of ingredients if you decide to recreate this.
kale leaves from 4 stalks, torn from stems and into bite size pieces
1/4 c cooked shelled edamame
1/4 c snow peas, ends pulled off and blanched for 1 min in boiling water
1/2 T sweet chili sauce (such as one from the Ginger People- which is the bomb by the way)
splash of soy sauce
drizzle of sriacha
toasted sliced almonds
Heat a large saute pan over med- high heat and spray generously with cooking spray. Add kale and let it brown and wilt like spinach, stirring often, about 5 mins.
Heat a second pan with cooking spray over med heat, and toss edamame and snow peas. Add sweet chili sauce, splash of soy, and a drizzle of sriacha.
Combine kale and veggies on serving plant, top with toasted almonds.