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Back in October, I mentioned an inspiring cookbook that had me running to the store for maple syrup - Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster.*
Over the course of the past few months, I have cooked my way through several of Webster's creations...with slight modifications based on what I had in my kitchen. I was inspired to sweeten my chia pudding with maple as well as my hot cocoa. I put maple syrup in my pizza dough as well as my whiskey cocktails.
But the recipe that has cemented itself in my salad rotation is her Kale Skillet Salad...with Nuts and Maple. She wrote the recipe with walnuts and maple. I make it with whatever nuts - or seeds - I have in my kitchen at the given time. But the process is hers. This one I adapted to use pumpkin seeds! And, since Jake and I are off added sugar this month, we haven't made this since New Year's. I am counting the days till February when I can have this again.
Ingredients serves 4
- 1 T + 1 t vinegar (she recommends malt vinegar, I love it with balsamic)
- 2 T dark maple syrup, divided
- 1 T mustard (I like coarse)
- 1/2 t salt
- freshly ground pepper, to taste
- 2 T olive oil
- 1 large shallot, peeled and sliced
- 10 C destemmed and chopped kale
- 1/4 C nuts or seeds (I used pumpkin seeds in this instance)
Whisk together 1 t maple syrup, mustard, salt, and pepper in a small mixing bowl. Set aside.
Heat olive oil in a skillet and add shallots. Cook until softened, approximately 2 to 3 minutes. Add in kale and vinegar mixture. Stir to coat and cook just until the kale has turned bright green and started to wilt. Remove from heat and season with ground pepper.
Sprinkle with seeds or nuts. Drizzle with remaining 1 T maple syrup. Serve immediately.
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