Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

I should probably warn you that the phrase “we explored a new Farmer’s Market” is likely to become common on the blog. That’s because there are 8 throughout the week within a 5 minute drive (some within a short walk), and probably 10 more within 15 to 20 minutes. So far I have only been to 2. I have a lot of exploring to do.
So…
We explored a new Farmer’s Market this past weekend. This time, in Berkeley, and I stumbled upon a beautiful box of purple kale. As much as I consider myself a kale connoisseur with the few varieties I’ve grown and the many kale recipes you find on this blog, I now realize I have been living a lie.
I knew there were other kale varieties, but I had no idea they were so pretty, so different in texture, so…tasty. I asked on my Facebook page who had tried purple kale, and I’m in the minority. Apparently, you all have been enjoying it without me for quite some time. Well, I was ready to join the club. 
Along with purple kale, I have wanted to try Lacinato (Dinosaur) kale for at least a year or two and I was finally granted the opportunity. After staring at these leafy greens (and purples) in my kitchen for a couple days, I finally decided that I couldn’t get too fancy with the preparation. I needed their true flavors and colors to come out. 
The Lacinato is top left.
 I’m not a huge fan of raw kale. Massaged in oil it’s okay, but I prefer it to be stirred around a skillet even if it’s only for a few minutes. I tossed this sautéed kale salad in a super easy dressing of almond butter with a slight tang from rice vinegar. So far I’ve eaten it warm, room temperature and cold, and I have yet to find a way I don’t like it. 

Sautéed Purple and Lacinato Kale Salad with Almond Dressing  

1 1/2  tbsp olive oil
2 cloves garlic, minced
1 lb. Lacinato kale, chopped
½ lb. Purple kale chopped
2 tbsp raw almond butter
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp mascavo sugar (or brown sugar)
¼ tsp sea salt
Heat the olive oil in wok or skillet over medium-high. Add the garlic and the kale. Stir to coat the kale in oil. Add 2 tablespoons of water to help gently wilt the kale. Cook about 2 minutes total, allowing the water to cook off, and remove the kale from the heat. 
In a small dish, mix together the almond butter, sesame oil, rice vinegar, sugar and salt. Transfer the kale to a bowl and pour on the dressing. Toss to coat. Top with roasted almonds before serving if desired. Serves 4-6. 

Comments

  1. says

    It’s so fun to explore new markets (though I hear it’s tough on the farmers themselves to keep up with all of them). The almond dressing sounds like something to try! Have fun exploring – and sharing more finds.

  2. says

    I’m surprised you hadn’t tried either purple or black/dinosaur kale! They carry them in my local grocery store, so I just assume they are common place. I’m with you on the raw kale front though – I rarely enjoy it completely raw, or even massaged. I need some cooking to make it work for me.

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