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Kale & Swiss Chard Salad

1 lb Lacinato Kale and/or Swiss chard
2 tbsp Coconut oil
Handful of Portobello mushrooms, sliced
1/2 cup pumpkin seeds, raw
1/4 cup pine nuts, toasted
1/2 red onion, sliced in rings (so easy to remove if unwanted)
1/2 a jar of Hearts of Palm
1/2 cup Parmesan cheese, freshly grated (optional)

The kale and Swiss chard are both tough leaves, so it is best to remove the ribs, shred the leaves, then soften them briefly in a pan (in batches) with just a bit of coconut oil. Then mix with the other ingredients.  You may like to add the Lemon Vinaigrette, or if you used enough coconut oil, may find this unnecessary.

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