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A Perfect Sautéed Kale Salad for Fall

Siri and Bill Wilkinson of Gerson’s Garden offer some of their favorite recipes from their restaurant, Gerson’s Garden, in Roanoke. Check out Gerson’s Garden.


  • 6 cups kale (stems removed, rinsed, torn into
 salad-sized pieces)
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • ¼ teaspoon dried thyme
  • Sprinkle of celery seed
  • Salt and pepper to taste
  • ¼ cup sunflower kernels
  • 1 2-ounce jar diced pimentos (optional)


  1. Toss first 7 ingredients in a large mixing bowl until leaves are well-coated.
  2. Pour into a large skillet and heat over medium-high until leaves start to wilt. Stir continuously to ensure even cooking.
  3. Once reduced by 1/3, remove from heat. Toss gently with sunflower kernels and pimentos. Serve warm
 or cool.

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