sunday in the kitchen

"That's a lot of kale, you have there," said the older gentleman eyeing my over-flowing shopping cart. 

"I know," I exclaimed. "It's so good and it's on sale!" And with that, I happily made my way through the rest of the grocery store, looking forward to getting my four bunches of kale home so I could turn it into delicious salads, kale chips, stir fries, and more! 

I love kale. I eat it on a weekly basis and I know four bunches this week might be a bit excessive, but I have no doubt it will not be wasted! I've already made a batch of kale chips that are half eaten, and I can't wait to dig into this, my favourite salad, for supper! This recipe comes from a dear friend.
Wilted Kale Salad
1 bunch of kale chopped with a large middle stem removed
1/4 red onion
1 C sliced mushrooms
1 shredded carrot
1/3 C olive oil
1/4 C balsamic vinegar
1 tsp Dijon mustard

Prepare kale and red onion and place in large salad bowl. Heat oil over medium heat in a frying pan. Add mushrooms and carrots and saute until mushrooms exude juice. Quickly add
balsamic vinegar to frying pan and cook for two minutes. Take off heat and stir in mustard. Quickly pour hot dressing over kale and mix well. The kale will turn bright green. Top with toasted sesame seeds.