Walnut Salad

I've found that large leaves of kale are one of the most versatile and affordable vegetables at the farmers markets in the Bay Area.

I recommend a cast iron pan for this.



  1. In medium heat cook the sweet potato until brown
  2. Remove sweet potato
  3. Bring up the heat and saute the garlic
  4. Add the kale for about 5 minutes with salt and pepper
  5. Add the walnuts and a little more olive oil
  6. Cook for about a 3 minutes to get the walnuts toasted
  7. Serve in a bowl with red wine vinegar and lemon