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Wilted Kale Salad is everything that you want your kale salad to be: simple and scrumptious! Tender pieces of Kale are quickly sautéd until slightly wilted in a mixture of honey, white wine vinegar and caramelized onions. Topped with crunchy sourdough croutons and parmesan cheese, this is a kale salad worthy of the spotlight!
Ingredients
Scale
For the kale salad:
- 1 small/medium red onion, halved and thinly sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 1 1/2 tablespoons white balsamic vinegar or white wine vinegar
- 1 tablespoon chopped garlic
- 10 oz chopped kale, stems removed
- Salt and pepper to taste
- Shaved Parmesan for garnish
For the sourdough croutons:
- 5 slices sourdough bread, cubed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
Instructions
For the kale salad:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the red onions and sauté until translucent and slightly caramelized about 5-8 minutes, avoiding any burning. Add in the honey and white balsamic vinegar and sauté and stir to combine. Add in the garlic.
- Add the chopped kale to the skillet, pour the remaining tablespoon of olive oil over the top and stir to combine the kale with the red onions, honey and white balsamic vinegar. Sauté for several minutes or until the kale is just slightly wilted and starting to cook. Season to taste with salt and pepper.
- Serve warm immediately with Parmesan shavings and sourdough croutons on top.
For the sourdough croutons:
- Toss the cubed sourdough bread with the olive oil and garlic salt on a sheet pan. Broil on high for 5-8 minutes, or until the croutons are golden brown and crispy.
Notes
- The sourdough croutons can be made in advance, cooled and stored in an air-tight container.
- This recipe was doubled for when I shot the pictures, so please keep that in mind in regards to serving size.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
