Paleo Warm Kale and Harissa Salad

I don’t love kale. Why do I eat it then? Well, this super green is low in calories, high in fiber, has zero fat and is filled with many nutrients and vitamins that we all need more of to feel our best and stay healthy. Sometimes I find kale rather bitter, but that really depends on the plant. Have you tried kale sprouts yet? They are pretty tasty and a bit on the sweeter side. Whether you love kale, or love to hate it, try my new recipe for a warm kale salad mixed with Harissa sauce! It just might win you over…

To make the Harissa: *this recipe makes double what you need for the salad
1 red pepper
1 red onion, chopped
2 cloves of garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground red pepper
1/2 tsp sea salt
2 Tbs olive oil + more to brush on red pepper
1 Tbs tomato paste
2 Tbs lemon juice

Brush the red pepper with  oil and place directly on the open flame of a gas stove for about 20 minutes or less, rotating so that all sides of the pepper soften and blacken. Alternatively,  you can roast a red pepper in the oven on a cookie sheet with the broiler of your oven on high. Broil for 20 minutes, rotating every 5 minutes so that each side of the pepper is exposed.

Allow your pepper to cook then remove the stem, skin and any seeds. Place the meaty part that is remaining in a high speed blender.

Meanwhile, place the olive oil and chopped onion in a skillet and cook for 5 minutes mixing frequently. Add garlic and spices. Cook for 2 more minutes. Take a moment and enjoy the beautiful aroma this will make. 

Add the onion mixture and all remaining ingredients into the blender. Blend smooth.

To make the warm Kale salad:1 large bunch of kale, chopped
1 Tbs lemon juice
2 Tbs olive oil

Place all ingredients into a frying pan mixing well to coat the kale. Cook on medium-low heat until the kale has softened.

Combine:Place cooked kale in a dish and toss with some of the Harissa sauce. Serve warm.

The leftover Harissa sauce is great on chicken!