Paleo Nachos
Warm Kale Salad
I finally got around to trying kale chips this weekend, and as soon as I tasted the first batch, I thought “kale nachos!” I threw together a test batch, and it was then that it occurred to me that the same ingredients would make a great salad as well. The ingredients are the same for both versions, and I encourage you to give each a try. Enjoy!
Ingredients
1 bunch of kale
2 ripe haas avacados
1 jalapeno pepper (only used for the nacho version)
1 small bunch cilantro
1 roma tomato
1 shallot (or 1/4 red onion)
1 clove garlic
juice of 1/2 lime
pinch sea salt
chili powder
cumin
garlic powder
oil of choice
pepper jack cheese (optional)
salsa
Preparation for the Nachos
Preheat oven to 350. Wash and dry the kale completely, and remove stems and large veins. You want leaf pieces about 2″x2,” though uniformity isn’t critical. Drizzle kale with oil and sprinkle with chili powder, garlic powder, cumin, and salt. Distribute evenly in a single layer on a cookie sheet. Bake for 12 minutes, making sure not to burn. The kale should be crisp when done.
While the kale is baking, make the guacamole. Chop the jalapeno, shallot, cilantro, and garlic finely. Remove the seeds from the tomato and chop. Skin and pit avocados and combine with previous ingredients. Add the lime juice. If you like your guacamole chunky, you can just stir everything with a large spoon. For a smoother consistency, mash the avocados a bit with a fork as you combine everything. Taste and add salt as required.
When the kale is done, pile leaves on a plate and sprinkle with cheese, if using. Pop back in the oven for 2-3 minutes to melt cheese. Add guacamole and salsa. You could also add pickled jalapenos, a little browned ground beef, sour cream, etc, depending on your pantry and paleo preferences.
Preparation for Salad
Heat two teaspoons of oil in a saute pan over medium heat. Wash and dry kale, removing larger stems. Chop garlic and shallots finely and add only the shallots to pan. When shallots are translucent, add kale and saute for about 5 minutes, until bright green. Sprinkle the kale with chili powder, cumin, and garlic powder. While the kale warms, slice avocado and chop tomato and cilantro. Add the garlic and saute a few more minutes, until it begins browning and kale starts to wilt. Plate the kale and dress with avocado and tomato, sprinkling with a pinch of salt and drizzling with a little more oil if desired. A little cheese melted over this salad is great as well–do your own experimenting!
