Garlic Balsamic Kale and Smoked Salmon

Although I prefer the taste of spinach to kale, I think kale stands up better for cooked dishes. This recipe pairs kale with delicious smoked salmon, roasted pumpkin seeds, and our Pastamore Roasted Garlic Balsamic Dipping Oil. The dish could work as either a side dish, entrée, or lunch. Cooking this with a little egg would also make for a tasty brunch. This recipe would also be great finished with goat cheese.

Ingredients:
4 oz - smoked salmon
1 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
4 cups - kale, roughly chopped
1 - medium tomato
1/4 - medium white onion
4 Tbsp - pepitas
2 tsp - olive oil
To taste - salt and black pepper

Directions:
1. Heat a large pot on the stove over medium heat. While the pan is heating finely slice the onion. Once the pan is hot, add the olive oil and onion. Cook until translucent, stirring often.

2. Rinse tomato and dice into 1/2" cubes. Shred the smoked salmon.

3. Add the kale to the pot, stirring often. Cook for 2-4 minutes. Next, add the Pastamore Roasted Garlic Balsamic Dipping Oil and smoked salmon. Mix well. Season to taste with salt and black pepper.

4. Plate and top with the pepitas.