Warm Kale Salad with Walnuts
8 servings
50 minutes
Warm salad of leafy cabbage with walnuts is a simple yet exquisite dish reflecting the rich traditions of European cuisine. It harmoniously combines the tenderness of blanched cabbage leaves, the crunchy texture of toasted nuts, and the piquant aroma of garlic. Walnuts add depth and a slight oiliness to the salad, while garlic enriches it with subtle spicy notes. This dish is perfect for a cozy home dinner or as part of a festive menu. It pairs especially well with meat or fish dishes and can also serve as a light, nutritious snack on its own. Such a salad provides a sense of warmth and comfort while remaining light and healthy.
1
Tear the cabbage leaves into small pieces by hand. Bring salted water to a boil in a large pot and cook the cabbage until tender for about 6 minutes. Drain the water, cool, and squeeze out the excess liquid.
- Kale (leaf cabbage): 1.4 kg
2
Heat the pan over medium heat, add vegetable oil, and fry the nuts, stirring constantly, until golden brown for about 5 minutes. Then add the minced garlic and cook for another minute until fragrant. Add the cabbage, season with salt and pepper, mix well, and warm slightly. Serve warm.
- Vegetable oil: 3 tablespoons
- Crushed walnuts: 1 glass
- Garlic: 2 cloves
- Kale (leaf cabbage): 1.4 kg
