Warm keto kale salad
- Mix together heavy cream, mayonnaise, mustard, olive oil, and garlic in a small beaker. Add salt and pepper to taste.
- Rinse the kale and cut it into small, bite-sized pieces. Remove and discard the thick stem.
- Heat a large frying pan and add the butter. Sauté the kale quickly so it turns a nice color, but no more than that. Taste for seasoning and adjust as necessary.
- Place in a bowl and pour over the dressing. Stir thoroughly and serve with crumbled blue cheese or another flavorful cheese of your choice.
The dressing is great with any type of leafy green salad. If you like green juice, save the kale stems and ribs and use them in your next juice!