Warm Kale Salad with Prosciutto and Manchego is a warm and cozy salad that highlights some seriously delicious flavors from the pears, sharp Manchego cheese, and salty prosciutto.
Happy New Year foodies! Have you recovered from the holidays and started to get your house in order? I have been doing a lot of thought about New Year’s resolutions for myself and my children. I want them to come up with one or two goals for the new year. I’m just looking for something simple like practice basketball ten minutes per day or set up a test calendar in their rooms so we aren’t always studying last minute?
Isn’t it fun to get focused and write down your goals for the new year? I love it. I’ve got a bit of Monica Geller in me.
My daughter says she is going to try to get 10,000 steps on her Fitbit daily. Wow, I love that thing! I hope she doesn’t lose her affinity for that anytime soon.
The boys…hmmm. They are still thinking about their goals and I’ll be sure to let you know when they work those out. Will they ever come up with goals? (eat fewer chips, play fewer video games, get outside more, be open to trying new foods, walk dog daily)
For me, I keep it simple: take a multivitamin and probiotic daily, get to Bar Method, at least, three (more like two) times per week and eat a healthy green, protein drink daily.
My other thought is to start a gratitude journal. I am not the most positive thinker on the planet so I need all the help I can get. Each night I want to write down two or three things that I am thankful for in my life. Sounds easy but I haven’t been able to stick with it. When my head hits the pillow, I’m asleep within seconds. Wish me luck.? I love this book by Gretchen Rubin called the Happiness Project. She outlines all the ways to make yourself happier with concrete steps.
Is eating healthier on your list of goals for 2016? If so, I’m here to help. Enter the warm kale salad. If you haven’t tried it, you need to do it ASAP. Warm sauteed kale with salty and sharp toppings is dreamy. Consider it a healthy bowl and use your imagination with your toppings. Use leftover goodness from the fridge and top with a homemade dressing. When you saute kale with a bit of garlic and oil it tames the kale and makes the flavor more palatable. It is a blank slate for so many different options.
Here are some other ideas for seasonal toppings for sauteed kale…
- apples and blue cheese
- roasted butternut squash and pistachios
- chickpeas and avocados
- roasted broccoli, pine nuts, parsley, and parmesan
- strawberries, almonds, and feta
- oranges, pomegranates, and pecans
- cucumber, tomato, feta, and basil
- carrot ribbons, raisins, and walnuts
You might just choose to saute the kale and have it as a side dish. Sauteeing kale just takes a few simple steps…
- Wash the kale well and remove it from the ribs. I like to tear mine into smaller pieces. Dry them with a paper towel.
- Heat a skillet over medium-high heat. Add some olive oil and garlic. Saute the garlic for a few minutes being careful not to burn it.
- Add a big bunch of kale to the pan along with 1/4 cup of water. Cover with a lid and steam for five minutes or until water is evaporated. Toss with tongs.
- Add a drizzle more of olive oil and salt and pepper to taste. More water added will give you more wilted kale and less water makes the kale crispier. Sometimes I saute it with no water at all like Pioneer Woman.
Happy 2016! Wishing you health and happiness in the New year.
Warm Kale Salad with Prosciutto and Manchego
- I big bunch of kale washed and torn from ribs
- 2 tsp garlic chopped
- olive oil
- 4 pieces of prosciutto
- a few shavings of Manchego or similar cheese
- 1/4 cup pistachios
- ⅔ cup olive oil
- ⅓ cup balsamic vinegar
- tbsp honey
- tbsp water
- tsp grainy mustard
- garlic cloves chopped
- salt and pepper to taste
Wash the kale well and remove it from the ribs.
Heat a skillet over medium-high heat. Add some olive oil and garlic. Saute the garlic for a few minutes being careful not to burn it.
Add a big bunch of kale to the pan along with 1/4 cup of water. Cover with a lid and steam for five minutes or until water is evaporated. Toss with tongs and put into a bowl.
Top with slices of pear, pieces of prosciutto and Manchego shavings.
Add dressing ingredients to a small jar and shake. Top salad with dressing.