Side Dishes

Ox and Angela’s Sautéed Kale Salad

1
4
1/4 cup sultana raisins
1/4 cup dry sherry
1/4 cup pine nuts
1/4 cup panko bread crumbs
3 tbsp olive oil
2 large shallots, diced
2 tbsp lemon juice
1 tsp Dijon mustard
1/8 tsp salt
1 bunch kale, about 8 cups chopped
Soak raisins in sherry in a small bowl. Set aside. Heat a large frying pan over medium. Add pine nuts and panko. Toast, stirring often, until fragrant and golden, 3 to 5 min. Transfer to a small bowl. Add 1 tbsp oil to pan, then shallots. Cook until soft, about 2 min. Whisk remaining oil with lemon juice, Dijon and salt in a small bowl. Set aside. Add raisins and sherry, then kale to shallots. Cook until kale just starts to wilt, about 3 min. Add vinaigrette and stir just until coated, 1 min. Transfer to a platter and sprinkle with pine nut mixture. Serve with Ox and Angela’s grilled flatiron steak.
Nutritions

Calories
243

Sodium
142mg
5% DV

Fat
13g
20% DV

Protein
4g
9% DV

Carbs
19g
6% DV

Fiber
2g
11% DV

Apple cider doughnut holes are the perfect sweet treat. These delicious cake style doughnut holes are baked, not fried and packed with apple cider flavor. Then roll these mini doughnuts in cinnamon sugar for extra crunch and sweetness, delicious!

Find the full recipe on my site!
See the full directions on my site