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.