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Cooked Cold Salad

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"When you can't decide between cooked greens or cold salad with dinner. This is a great mix of supper foods to bulk up on all those pesky greens we're supposed to consume every day with enough flavor, I didn't need dressing."
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17 m servings 417 cals
Original recipe yields 4 servings (0 servings)

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  1. Heat bacon grease in a skillet over medium-high heat; saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat.
  2. Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.


  • Cook's Note:
  • The Kale I used was fresh and tender, thus it didn't need to be cooked to be chewable. This recipe is a starting off point for changing up the usual boring cold salad and adding more variety of greens into your diet. Mustard greens, arugula, collards and more could be substituted. Also, the hemp seed adds a nutty flavor, protein and texture; this could also be achieved with beans, or nuts of your choosing.

Nutrition Facts

Per Serving: 417 calories; 28.3 g fat; 23.2 g carbohydrates; 22.6 g protein; 41 mg cholesterol; 565 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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