Kale Salad For Aunt Esther Recipe

Name: Kale Salad For Aunt Esther
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds winter greens(kale, escarole, mustard); 12 fingerling potatoes; 2 tablespoons olive oil; 1/2 cup red onion; 1/2 cup celery; 1 piece garlic; 1/4 cup cider vinegar; 1/4 cup water; 1/2 teaspoon celery seed; 1/2 cup prepared mustard; 1/2 cup sugar; 1/4 teaspoon salt; 6 eggs; 1 dash black pepper; 1 dash kosher salt; 1 sprig parsley chopped; 1 piece bacon

Servings: persons

1.5 pounds winter greens(kale, escarole, mustard)
12 fingerling potatoes
2 tablespoons olive oil
1/2 cup red onion
1/2 cup celery
1 piece garlic
1/4 cup cider vinegar
1/4 cup water
1/2 teaspoon celery seed
1/2 cup prepared mustard
1/2 cup sugar
1/4 teaspoon salt
6 eggs
1 dash black pepper
1 dash kosher salt
1 sprig parsley chopped
1 piece bacon

1
Boil fingerlings potatoes until fork tender, keep warm until needed.
2
cook diced bacon in a heavy skillet until lightly browned, remove and drain on paper towels.
3
remove 1/2 the fat from the frying pan, and the olive oil and saute garlic, celery and onions until transparent.
4
add all other ingredients, and bring to a boil, cook for 5 minutes
5
portion greens on small salad plates. Ladle hot dressing over each portion lightly, just enough to cause the greens to start to wilt.
6
shingle the fingerlings as garnish in the center of the greens, and drizzle lightly with more dressing.
7
top with fried egg, ground pepper, kosher, salt, and chopped parsley to taste.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1.5 pounds winter greens(kale, escarole, mustard), 12 fingerling potatoes, 2 tablespoons olive oil, 1/2 cup red onion, and more.

Yes, Kale Salad For Aunt Esther falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad For Aunt Esther

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions