Clean, de-spine, and chop the kale. Do not spin dry after washing – you need the water droplets to effectively wilt the kale.
Add the wet kale to a cast-iron sauté pan and cook on medium for 3 – 5 minutes. Stir well while cooking to make sure kale is evenly wilted.
Pull off the heat as soon as the kale becomes bright green and begins to wilt.
Combine grated horseradish, yogurt, olive oil, vinegar, and salt in a small bowl. Drizzle over warm kale and mix well.
Toast sunflower seeds in a dry cast-iron pan until they begin to brown (about 4 minutes). Sprinkle hot seeds over the salad and enjoy!
Kale is a powerful superfood that also happens to be in season in the fall and winter. It’s best known for its cruciferous vegetable anticancer properties, but it also has high levels of calcium, beta carotene, vitamin K, vitamin C, and lutein. And don’t forget the fiber!