Adrienne Gajownik

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Warm kale and carrot ribbons with almonds


A variety of greens and root vegetables are overflowing at our local farmer's markets. This salad was inspired by our wonderful seasonal produce and an Indian cooked carrot salad I love, but don't make nearly enough. I've added kale and almonds to this version. Smoked paprika and lemon really make this something special. Happy Friday friends!

Warm kale & carrot ribbons with almonds
1 tbsp olive oil
half an onion, sliced thin
2 garlic cloves, minced
1/8 tsp red pepper flakes
6 large kale leaves, chiffonaded
3 large carrots, ribbons
1/8 tsp smoked paprika
2 tbsp lemon juice
1/4 c chopped toasted almonds

Heat olive oil over low-to-medium heat in a sauté pan. Add the onion and a pinch of salt. Cook onions for about 15 minutes until they're starting to lightly caramelize. Add the garlic cloves and pepper flakes. Cook until fragrant, about 2 minutes. Now stir in the kale and carrots. Cook, stirring often, for 10 minutes until both the carrots and kale are softened. Remove from heat and mix in the paprika and lemon juice. Garnish with almonds.