6 cups very thinly sliced kale (about ½ large bunch), tough stems removed
2 hard-boiled eggs, coarsely chopped, (or quartered as in photograph) (We use Eggland's Best because they have 25% less saturated fat and 4 times more vitamin D than ordinary eggs!)
1 tablespoon extra-virgin olive oil
¼ cup chopped onion
¼ cup chopped string beans
1½ cups sliced button mushrooms
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
¼ teaspoon freshly ground pepper
1 small tomato, cut in large wedges
Salt, to taste (optional)
¼ cup corn (optional)
Preparation
Place kale and eggs in a large bowl. Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.
Nutrition (analyzed without optional salt and corn)
Per serving (Makes 4 servings, approximately 1-1/2 cup servings)
: 103 calories; 5 g fat; 57 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 138 mg sodium;
Instructions
Place kale and eggs in a large bowl. Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.