For the caramelized kale:
1 large bunch of kale, leaves removed from stems and torn into bite-sized pieces (or keep some stems in if you like them; we eat them as well sometimes.)
dash of sea salt
1 Tbsp. olive oil or coconut oil
1 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
1 tsp. liquid smoke
For the candied pumpkin seeds:
1/2 Tbsp. soy-free Earth Balance or coconut oil
1/3 c. raw, shelled pumpkin seeds
1/2 Tbsp. maple syrup
1/8 tsp. sea salt
1/8 tsp. cinnamon
1. Heat the oil in a large skillet over medium-high heat. Add the kale, sprinkle with salt, and saute for a minute. Add the maple syrup, vinegar, and liquid smoke, stir to coat, then cover the pan and cook for about 7 minutes, until the leaves have cooked down and are starting to become crispy and caramelized. Stir the kale so that the un-caramelized leaves on top are on the bottom, cover again, and cook for a few more minutes until everything looks a tad brown, crispy, and caramelized--no soggy bits.
2. While the kale cooks, make the candied pumpkin seeds by melting the Earth Balance and coconut oil in small pan over medium heat. Add the pumpkin seeds and stir around for a few minutes until they start to smell toasty and look a tad browned. Add the maple syrup, salt, and cinnamon and stir around for a few more minutes; be careful they don't burn. Remove the seeds from the heat and let them cool a bit. Sprinkle them on the cooked kale before serving.
This recipe is linked up to My Meatless Mondays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays and Wellness Weekend.
No one would smile for me this weekend!