Skip to main content

Kale Skillet Salad + 99 Other Maple Recipes To Try #FoodieReads #Sponsored

This is a sponsored post written by me on behalf of Quirk Books
I received a complimentary book for the purpose of review, but all opinions are honest and they are my own.
Compensation for this post was provided and this page may contain affiliate links.

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)

Procedure
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.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



You may find Quirk Books...
on the web
on Twitter
on Instagram

*Disclosure: I received this book for free. My opinions do not necessarily reflect the opinions of author or publisher of this product.

Comments

  1. Umm.... a maple syrup cookbook? Yes, please. I would never think kale +maple syrup (and other ingredients) would work.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P