Kale Tart
Kale tarts make lunch feel special, especially with a side of soup. They can also be served as appetizers when cut into quarters. Either way, they provide melt-in-your-mouth comfort with each bite.
Two fall favorites, the sweet butternut flavors complement the slightly bitter kale greens. Together, they provide a knockout punch of vitamins and minerals in a quick and easy dinner combo.
Ingredients
SERVINGS: Serves 4 as a side (2 as an entrée) Serving(s)
- 1 pound kale, de-ribbed and shredded (about 2 cups)
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ cup raw cashews, roughly chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ red onion, sliced thin
- ½ pound butternut squash, spiralized
- ½ cup cranberry juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Preparation
Put shredded kale in a large bowl. Add lemon juice and salt and massage with your hands for 1 minute. Set aside.
Toast cashews on medium heat in a skillet until they become golden brown and fragrant (about 3 minutes). Set aside.
Heat olive oil in a skillet on medium heat. Add onions, garlic and ginger and cook 3–5 minutes, until onions become a bit translucent. Add squash noodles and cook for 2 minutes. Add kale, cranberry juice and soy sauce. Cover and cook for 10 minutes. Add sesame oil and cook for about 5 minutes, until vegetables are tender.
Top with cashews and serve.
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