This is a very flavorful recipe I came up with recently after hearing Sarah talk about a kale salad she had from Whole Foods that had kale and nutritional yeast in it. Sauteed kale provides a delicious base and compliments the spinach and garlic. I would suggest experimenting with this recipe by adding different proteins or nuts to add to the flavor. I plan to try this recipe with a few different additions like chicken, tofu, roasted almonds, roasted filberts and cilantro. (If you are doing a cleanse, tofu and nuts are typically on the “do not eat” list, so avoid these items).
The portions below are approximated.
Purple Kale – remove the spines. I found the easiest way to do this is with good kitchen scissors. Then chop it into around 1/2 inch pieces.
4 cloves Garlic – chopped finely
1/4-1/2 Onion – diced
2 tbsp Olive Oil
1 tbsp tamari
1/4 C nutritional yeast
1/2 C lemon juice
-In an iron or non stick skillet. Heat up some of the olive oil on medium heat.
-Add half of the garlic and saute garlic for about 3 minutes until it starts to brown.
-Add kale and saute, stirring frequently until softened and glazed with oil – about 3-5 minutes.
-Transfer sauteed kale, onions and garlic to large mixing bowl.
-Keep pan on stove and add the remaining garlic and diced onion to pan and saute until onions and garlic begin to brown.
-Add tamari, remaining olive oil, and a couple pinches of nutritional yeast to pan and saute for 2-3 minutes.
-Add baby spinach to mixing bowl and stir in with the sauteed kale.
-Next drizzle the contents of the pan over the top of the spinach and kale and toss, drizzling a little bit at a time while you stir the mixture.
-Finally sprinkle the remaining nutritional yeast over the top of the mixture stirring a bit in between. Add as much nutritional yeast as you like…I find it is hard to have too much. Finally, squeeze lemon over the top of the salad and toss.
Enjoy and feel free to be creative and add your favorite ingredients…Bon apetit.
– Jake (Sarah’s husband)