Kale contains over 45 different flavonoids, giving kale its leading dietary roll for combining both anti-oxidant and anti-inflammatory properties.
Ingredients
3 tablespoons olive oil, divided
2 cups leeks, thinly sliced
¼ teaspoon salt
1 bunch kale, washed and de-stemmed
1 tablespoon red wine vinegar
½ teaspoon black pepper
½ apple, thinly sliced
Juice of 1 lemon
¼ cup chopped nuts, toasted (hazelnuts, walnuts, pecans)
¼ cup reduced-fat feta cheese
¼ cup pomegranate arils
Instructions
Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Once hot, add sliced leeks and salt. Sauté 3-5 minutes, or until leeks are golden brown. Remove pan from heat, allowing leeks to cool at least 10 minutes.
Meanwhile, thinly chop kale leaves and place in a large bowl. In a smaller bowl, add remaining 2 tablespoons olive oil, red wine vinegar, and black pepper. Pour vinaigrette over top of kale. Using your hands, massage dressing into kale leaves until kale leaves are silky in texture and have shrunk by half.
In a small bowl, drench sliced apples in lemon juice, tossing to coat. Drain. Add apple slices, sautéed leeks and nuts to salad. Gently toss to incorporate.
Just before serving, top salad with feta cheese and pomegranate arils. Sprinkle with additional salt and fresh cracked black pepper, if desired.