“I’ll take the garlic with a side of salad please – with extra garlic”

Ok so I think after making my curried cauliflower & spinach salad I am now obsessed with warm salads.

I have been having them for my lunch this week as part of my stop-eating-so-much-crap plan and they definitely do leave me satisfied. I think the fact that the salad is warm helps too, doesn’t feel like a boring, cold bowl of leaves.

I am also obsessed with garlic, so it only seems natural to combine 2 obsessions into a big bowl of wholesomeness.

I’ve used kale in this salad as I want to try and eat more of this powerful leafy green. I’ve found it can usually be quite over powering (gross) in salads so the garlic oil does a good job of making it edible. I made my own garlic oil for this recipe which I haven’t done before and it is so easy and SO GOOD.

Why not buy a big bunch of kale and make kale chips too? Happy hump day people – Jess x

wild mushrooms
wild mushrooms
all hail kale & mushroom salad
all hail kale & mushroom salad
Warm Wild Mushroom & Kale Salad
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 200g wild mushrooms
  2. 2 bunches of kale
  3. 1 garlic
  4. 1/2 cup of pine nuts
  5. coconut oil
Instructions
  1. Peel the garlic and add the whole cloves into a pan with 6 tbsp. of coconut oil, leave to fry for around 6 minutes before discarding the garlic - this will give you the garlic oil
  2. Chop the mushrooms if needed and in a separate pan saute in 1 tbsp. of coconut oil
  3. Warm the pine nuts in a dry pan for around 3 minutes until they start to brown, remove from heat
  4. Rip the kale into pieces from the stalk and transfer into a large bowl, pour the garlic oil over the kale and toss to ensure all the leaves are covered
  5. Add the mushrooms to the kale leaves and toss again
  6. Sprinkle the toasted pine nuts ontop of the salad and serve
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