Warm Balsamic Kale, Mushroom and Pepper Salad With Toasted Pine Nuts
Ingredients
1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste
Instructions
Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender.
Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes.
Season with sea salt and freshly cracked pepper, to taste.
Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.