Wilted Kale Salad
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Wilted Kale Salad: A Cure for the Winter Blues

Is anyone else overtired, stressed, or feeling sluggish?

The other day as I was realizing that I was feeling really low energy and unmotivated. In theory, I was doing everything right—exercising, getting plenty of fruits and vegetables, sleeping (ok, maybe not sleeping enough, but getting some sleep)—but I was still dragging and then it came to me: greens.

I wasn’t getting enough leafy greens.

Many (most) of us don’t get enough leafy greens, but they are so important.

They are great for circulation and respiratory support, they boost our immune systems, and they provide a great energy boost. I hadn’t been eating them, though, because as the weather gets colder I am less drawn to smoothies and salads.

So out came my sautéed and wilted green recipes to provide me some warmth, while still giving me all the benefits of the greens. And it worked! While I may not be stress-free and perky, I am definitely feeling much more alert and focused.


This wilted kale salad is a great one. It is quick, simple, and delicious.

It has just the right amount of crunch from the walnuts, some creaminess from the feta, and just a touch of sweetness from the dried cranberries.

In the quantities listed here, this makes a great salad for two or a wonderful side for four. Plus it would be a wonderful addition to a holiday dinner—helping to balance out all the heaviness of the dishes at this time of year.

So if you are feeling draggy, tired, or down, try this out. It may just be the thing your body has been asking you for.

Wilted Kale Salad

Wilted Kale Salad: A Cure for the Winter Blues

Jessica Braider
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Salad, Side
Servings 2


  • 1 bunch of kale
  • 1 clove of garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons chopped walnuts
  • ¼ cup crumbled Feta
  • ½ cup dried cranberries
  • Salt and pepper


  • Rip the kale off the stems and rip the leaves into bite-sized pieces. Rinse and dry the kale. Mince the clove of garlic.
  • In a large skillet, heat the olive oil. When it starts to shimmer, add the minced garlic and stir until fragrant.
  • Toss in the kale and balsamic vinegar and stir until the kale just turns bright green but hasn’t yet wilted.
  • Take it off the heat and mix in the walnuts and feta. Salt and pepper to taste and serve warm.

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