Kale Salad in Brown Cannabutter VinaigretteSHARE
Cooking with Cannabis 101
Learn how to be an amazing cannabis chef!
This kale salad contains lots of superfoods that will get you super high on life, and feeling baked too!
GET OUR MUST-HAVE HERB DESSERTS COOKBOOK:
1 pound Tuscan kale
½ cup slivered almonds
1/3 cup simple cannabutter
1/3 cup unsalted butter
1/3 cup sherry vinegar or red wine vinegar
- Wash kale in cool water, remove the middle stalks and roughly chop the leaves in small, bite-size pieces.
- Toast slivered almonds in a small saucepan. Melt the unsalted butter over high heat until browned and proceed to add the cannabutter until it's all melted. Remove from heat. Add the vinegar and season with a pinch of salt.
- Drizzle the kale with 5 tablespoons of dressing, toss with toasted almonds and serve warm.
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