Kale & Swiss Chard Salad

Posted: November 20, 2017
By: Claire

1 lb Lacinato Kale and/or Swiss chard
2 tbsp Coconut oil
Handful of Portobello mushrooms, sliced
1/2 cup pumpkin seeds, raw
1/4 cup pine nuts, toasted
1/2 red onion, sliced in rings (so easy to remove if unwanted)
1/2 a jar of Hearts of Palm
1/2 cup Parmesan cheese, freshly grated

The kale and Swiss chard are both tough leaves, so it is best to remove the ribs, shred the leaves, then soften them briefly in a pan (in batches) with just a bit of coconut oil. Then mix with the other ingredients.  You may like to add the Lemon Vinaigrette, or if you used enough coconut oil, may find this unnecessary.