Sautéed Sweet Kale Salad and Matcha Latte

Name: Sautéed Sweet Kale Salad and Matcha Latte | Taylor Farms
Cuisine: American
Ingredients: 1 Taylor Farms Sweet Kale Chopped Salad Kit; 4 Tablespoons Nutiva Garlic Organic Liquid Coconut Oil; 1 egg; 1 avocado, sliced; 1.5 cup Cashew Milk or milk of choice; 3/4 cup water; 1 Tablespoon Nutiva Organic MCT Oil; 1.5 Tablespoons maple syrup; 1.5 teaspoon Matcha powder; 1/2 teaspoon cinnamon; A pinch of ground cardamom

Breakfast is probably not the first thing that pops into your head when you think of kale, but this recipe is about to change that. And here’s another thing; it’s even better when paired with a matcha latte.

Kale, broccoli, Brussels sprouts, and radicchio take on a whole new flavor profile when sauteed with a bit of garlic-infused oil, creating a comforting backdrop for the cranberries, pumpkin seeds, and creamy poppyseed dressing from the salad kit. Add in a fried egg and some fresh slices of avocado to give it that true breakfast hash feel. Yes, your new favorite morning meal has arrived — we’ll toast a very green matcha latte to that!

Ingredients

Ingredients For Salad:

1 Taylor Farms Sweet Kale Chopped Salad Kit
4 Tablespoons Nutiva Garlic Organic Liquid Coconut Oil
1 egg
1 avocado, sliced

Ingredients For Matcha Latte:

1.5 cup Cashew Milk or milk of choice
3/4 cup water
1 Tablespoon Nutiva Organic MCT Oil
1.5 Tablespoons maple syrup
1.5 teaspoon Matcha powder
1/2 teaspoon cinnamon
A pinch of ground cardamom

Directions

Salad Instructions:

Heat 2 Tablespoons of coconut oil in a skillet until hot.
Remove toppings and dressings from the salad kit. Pour greens into skillet over medium heat and sautée until greens have softened and become fragrant, about 2-3 minutes. Remove from heat and place in a serving dish. Wipe out the pan.
In the same pan, add 1 tbsp of coconut oil and break the egg into the skillet. Cook until desired doneness.
Transfer egg to salad with the yolk facing up. Season with salt and pepper.
Top salad with pepitas, cranberries, poppyseed dressing from the salad kit, and sliced avocado. Enjoy!

Matcha Latte Instructions:

Place all ingredients, except for the Matcha and MCT Oil, in a small pan on the stove and stir for 1-2 minutes on low.
Add the matcha in slowly, stirring frequently with a whisk for 2-3 minutes.
Once completely mixed together, remove from the stove and place in a mug.
Add the MCT Oil, and froth with a handheld immersion blender.
Serve with breakfast salad and enjoy!

Matcha 101

Okay, so you probably know that matcha is tea, but do you really know about matcha? Let’s discuss.

It’s true that matcha is made from tea leaves, so, yes, it’s very much a type of tea. However, unlike other tea that involves steeping the dried leaves, whether whole or crushed, in hot water, matcha is prepared differently. It starts with how it’s cultivated.

Matcha is made from whole green tea leaves, which are grown in the shade three to four weeks prior to being harvested. The dried leaves are then ground into a fine powder that can be dissolved into hot water to make the tea.

In addition to being delicious, matcha has several health benefits. Since you’re consuming tea leaves that have been ground into powder rather than simply steeped in water and discarded, you’re getting a tea that is very potent. In fact, when you drink matcha, you get 100% of the nutrients, including vitamins, fiber, and 137 times the antioxidants of a cup of regularly brewed green tea.

And then there’s the caffeine content. One cup of matcha tea has slightly less caffeine than coffee, and since it’s packed with theanine (an amino acid), you’ll typically have fewer jitters and minimize the dreaded caffeine crash that often follows downing a cup (or three) of coffee.

Other Uses for Matcha

A little matcha goes a long way, so you may need some other uses to ensure you use it all up before it expires (which is usually around two months after opening).

Here are some great ways to use matcha in other recipes: