Honey Ham And Kale Salad
This recipe came together completely by accident one night while on “Mission: Eat Out of the Freezer.” Since moving in with Marta, I’ve been trying to get rid of, or at the very least, decrease the amount of food I store in my pantry and freezer. I still make my weekly trips for fresh fruits and vegetables, but hey, at least my pile of canned goods and organic noodles is dwindling.
About a week ago, I opened the freezer wondering what I could eat for dinner when I spotted a chunk of frozen ham my mom “forced” upon me a few months back. My mom recently confessed that she still thinks I’m a starving college student, which is probably the main reason whenever I leave her house, I leave with BAGS of pre-made meals and groceries. No complaints here!
Following my ham find, my thought process went something like this:
Ham! I wonder how long I’ve had this? Is it still good? Does it pass the sniff test? Hmm, still smells good. But, does cured, cooked then frozen things really ever go bad? What the heck am I going to do with such a large chunk? Maybe Marta* will eat some…
This warmed salad has quickly made it’s way to my favorites list and it’s so simple to make. Here’s to hoping there’s some leftover Easter ham on Sunday!
*This recipe is Marta-approved.
Honey Ham and Kale Salad
Ham, about a fist-sized piece, diced
3 Tbsp. Organic Honey
1 Cup Heirloom Cherry Tomatoes, rinsed and sliced in half
6 Oz Organic Kale, rinsed
Lightly oil and heat a pan on high heat. Lower heat to medium and add ham and honey, tossing lightly until honey begins to liquefy. Meanwhile, chop kale into one inch strips. Add cherry tomatoes and kale to the pan. Continue tossing until the kale turns a bright green and is fully mixed in the honey and ham mixture. Remove from heat and serve immediately.