Thursday, November 27, 2014
Inquirer Daily News

Kale With Oranges and Mustard Dressing

Kale is blanched to keep its bright green color, and pairs with oranges at Christine Sheller and Paul Hedman’s vegan holiday table. “We are definitely not deprived,” says Sheller DAVID SWANSON / Staff Photographer
Kale is blanched to keep its bright green color, and pairs with oranges at Christine Sheller and Paul Hedman’s vegan holiday table. “We are definitely not deprived,” says Sheller DAVID SWANSON / Staff Photographer

- From Martha Stewart

8 serving(s)

2 large oranges

2 tablespoons grainy mustard

1/4 cup extra-virgin olive oil

1 teaspoon chopped fresh thyme leaves

Salt and pepper

8 cups blanched kale (from 2 large bunches)

 

1. Using a sharp knife, remove peel and pith from oranges.

2. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper.

3. Toss with kale and serve warm or at room temperature.

 


 

Per serving: 116 calories, 3 grams protein, 13 grams carbohydrates, 5 grams sugar, 7 grams fat, no cholesterol, 147 milligrams sodium, 3 grams dietary fiber.

Tagged as: | Healthy; Vegan; Vegetarian

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