Southwest SunButter Kale Salad

The thing I love about baby kale is it’s mellow flavor and tender texture that lends itself perfectly to salads and slaws. You don’t have to worry about giving it a super massage session or letting it meld overnight to tenderize. Instead, you make, toss, and eat. That’s just the way I like it.

This Southwest SunButter Kale Salad is a way to make that kale shine. It uses a SunButter-based southwest-inspired dressing that’s sweet, spicy, creamy, and smoky, and the addition of grated sweet potato, red pepper, and fresh corn give it some crunch. The black beans round it out to a full meal with an added protein boost.

The full recipe is available at the SunButter website here: Southwest SunButter Kale Salad and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

If you’re into the idea of savory applications of SunButter, you’ll also want to check out my and SunButter Lentil Stew

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or keep it sweet with these SunButter Coconut Raisin Cookies …

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… SunButter Butter Tarts

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… Chocolate-Covered SunButter-Pumpkin Truffles

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… Double SunButter Hi-Hat Blondies...

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie.

SunButter Crumble Strawberry Pie 4(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Baby Kale with Radishes

Any greens and alliums can be used in this one-skillet dish, apple cider can be swapped for the citrus. Try dandelion greens with toasted garlic, then nix the sugar and simmer in cider instead.

Baby Kale and Radishes

Baby Kale with Radishes

 

1/4 cup (60mL) citrus juice (I used half orange, half grapefruit)
1/2 teaspoon (2mL) granulated sugar
2 tablespoons (30mL) medium extra-virgin olive oil
1 medium red onion, finely chopped
1 bunch radishes, trimmed and cut in half
5oz/142g baby kale
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Mix the citrus juice with the sugar, stirring until the sugar has dissolved.

Put the olive oil in a skillet over medium heat. Add the onion and cook, about 5 minutes, until tender. Add the radishes and cook for 5 minutes. Stir in the kale and add the juice, cover, and let steam for about 2 minutes, until the kale has started to wilt and the mixture is easy to stir. Turn the heat to medium-high and cook until the juice has absorbed, about 2 minutes, stirring often. Season with salt and pepper to taste. Serve warm.

Kale and Sweet Potato Patties

Creamy, sweet, and crispy, these patties use chickpea flour to help bind them, giving a falafel-like flavor with a hint of sesame and lemon. They’re super easy to put together (especially if you have leftover sweet potatoes), and easy to adapt–try different greens, use olive oil instead of sesame oil, and add any fresh herbs you love. Leftovers are perfect for packed lunches, too!
Kale and Sweet Potato Patties2

Kale and Sweet Potato Patties

  • Servings: 20 patties
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2 teaspoons mild or medium extra-virgin olive oil
1 cup packed finely chopped kale
2 green onions, finely chopped
2 cups  mashed sweet potatoes
3/4 cup chickpea flour
3 tablespoons ground flaxseeds
3 tablespoons finely chopped cilantro, plus more for garnish
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons ground ginger
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Lemon wedges, for serving
Lemon zest, for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium high heat in a skillet. Add the kale and green onions and cook until the kale is wilted, about 2 minutes. Put the mixture in a bowl with the sweet potatoes, chickpea flour, ground flaxseeds, cilantro, sesame oil, ginger, and salt and pepper. Mix well, adjusting seasoning to taste.

Use sesame-oiled hands to roll pingpong-sized balls of the mixture between your palms. Repeat with remaining mixture. Bake for 15 minutes. Turn, and bake for 10 minutes more. Remove the balls from the oven. Use your palm to gently flatten into a patty. Bake for 5 minutes more per side, until golden on the edges. Sprinkle with zest. Drizzle with sesame oil and lemon juice. Serve warm or at room temperature.

Kale and Sweet Potato Patties