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Warm Kale and Amaranth Salad

Recipe type: Salad



2 cups
Chicken Broth
1 bunch
Curly Kale
2 cloves
Garlic (diced)
Red Fresno Peppers (diced)
1 tablespoon
Sesame Oil
1 teaspoon
Chili Oil
Lemon (juiced)
Salt & Pepper (to taste)


Preheat oven to 350° F. Simmer amaranth in 2 cups of chicken broth, until liquid has been absorbed, about 25-30 minutes. Fluff amaranth with a fork and set aside. Chop kale roughly and place in a large bowl. In a small bowl, combine garlic, jalapeno, sesame oil, chili oil, olive oil, lemon juice, salt and pepper. Whisk the ingredients together and toss with the chopped kale, until evenly coated. Spread the kale evenly on baking sheet and bake until the edges become crisp, about 10 minutes. Remove from oven and toss with cooked amaranth. Add a squeeze of lemon if desired, serve and enjoy!