Warm Kale Salad


Remember when massaged kale salad was all the rage? I think warm salads are going to be the next ‘thing’. Warm greens are less bitter and easier to chew than raw greens, AND they make great leftovers.

This salad is a riff on this bitter green salad. I used the kale and turnip greens from my CSA share this week.


Turn on your broiler before you start this salad. It goes together really fast and you want the broiler hot.

I washed and shredded up the greens and dressed them with a really simple vinaigrette dressing and piled the greens on an oven proof platter.


Next I sprinkled some cheese on the greens, kind of like you would a pizza, then I pop it in the oven until the cheese melted. I used smoked Gouda cheese and it melted in 3 or 4 minutes.


I forgot to take a picture of the melted cheese…sorry. I’m not in the blogging groove yet. Ooops.

When it comes out of the oven all melty, top it with whatever sounds good; nuts, dried fruit, granola, pretty much anything you have in your pantry would be good I am guessing. I had roasted pecans and dried tart cherries.


You can see how the top of the greens sort of starts to collapse but the greens on the bottom are still firm. The melted cheese adheres to some of the greens and cheese and the vinaigrette are really nice flavors with the fresh greens. All the different textures make this salad interesting, different and  kind of sophisticated.

The original recipe is in the link above. This is what I did;

Warm Kale salad

3 tablespoons vinegar – I used red wine and balsamic

1/4 cup olive oil, Kosher salt, and freshly ground pepper

1 bunch kale and some turnip greens – feel free to use any greens you have

a large handful of cheese, grated – I used Gouda

a handful or more of nuts or dried fruit

1. Heat the broiler to high. 2. Whisk the vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the greens and toss to coat them nicely. Taste and adjust the seasoning. 3. Pile the salad on an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 3 or 4  minutes. Sprinkle with whatever toppings you like. Serve!

Have a great week.


Note; please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook.  Adjust freely and accordingly and enjoy the process – I do!


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