Hooray for strawberry season! One serving of strawberries (about 8) has more vitamin C than an orange. And, well, we all know about the goodness of kale. No need to beat a dead horse.
This sweet twist on bruschetta is the perfect appetizer to a lovely dish of grilled fish or veggies for spring!
Strawberry & Kale Bruschetta
1 1/2 cups chopped kale
~10 strawberries, stemmed and chopped
1 tsp olive oil
2 Tbsp champagne vinegar
1 1/2 Tbsp toasted pine nuts (use a nonstick skillet for toasting)
1 Tbsp chopped fresh chives
1/4 tsp salt
In a nonstick skillet, heat olive oil over medium-high heat. Add kale and salt and saute for 4-5 minutes, until tender. Remove from skillet and set aside.
Add chopped strawberries to skillet and saute for 2 minutes, then add champagne vinegar. Cook for ~4 minutes, until strawberries have softened and liquid is absorbed.
Combine strawberries, sauteed kale, toasted pine nuts, and fresh chives.
Serve over toasted baguette slices or pita chips.
Nutrition Info per 1 serving (~2 Tbsp): 36 calories, 2 g fat, 1 g protein, 3.5 g carbohydrates, 1 g fiber