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Shayna Taylor Cooks Spicy Salmon & Deep Green Salad, 4 Tricks To Make Any Salad Better | PeopleTV

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Chef & food blogger Shayna Taylor invites us into her kitchen to show us how she prepares one of her favorite chopped salads while using herbs from her own garden.

Heat the Leaves

“I sauté raw kale first to break down enzymes that are hard to digest,” she says. Cook on medium low until barely wilted.

Skip the Stems

Remove any tough cores, fibrous ribs or woody stems that can be unpleasantly crunchy or bitter. “I save them for my dogs as snacks,” she says.

Make It Bite-Size

For large greens like collards and spinach, Taylor stacks the leaves, rolls them “like a burrito,” and slices them into thin ribbons.

Add Brightness

“Herbs bring flavor to things that might otherwise be bland,” she says. Try dill, parsley, mint or basil.
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Shayna Taylor Cooks Spicy Salmon & Deep Green Salad, 4 Tricks To Make Any Salad Better | PeopleTV
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