Indulge in a plateful of vibrant green goodness with our Green Leafy Kale Salad in Brown Cannabutter Vinaigrette recipe, curated by the talented chef Bobby Hellen. Kale, celebrated as one of nature's superfoods, takes center stage in this dish, accompanied by a decadent dressing that adds a unique twist to your salad experience. Whether you're a kale connoisseur or looking to elevate your salad game, this recipe promises a delightful culinary adventure that combines health and flavor in every bite.

Ingredients:

Salad:

• 1 pound Tuscan kale

• ½ cup slivered almonds

Vinaigrette:

• ⅓ cup unsalted butter

• ⅓ cup Simple Cannabutter (see recipe)

• ⅓ cup sherry vinegar or red wine vinegar can be substituted

• Salt

Instructions:

1. Wash the kale thoroughly, remove the middle stalks, and roughly chop the leaves into bite-size pieces.

2. Toast the slivered almonds in a dry sauté pan over medium heat, shaking the pan occasionally until you smell the almonds, about 5 minutes. Remove from heat.

3. For the vinaigrette, melt the unsalted butter in a small saucepan over high heat until browned. Add the cannabutter just until melted. Remove from heat and stir in the sherry vinegar. Season with a pinch or two of salt.

4. Dress the kale with 4 to 6 tablespoons of the vinaigrette, toss with the toasted almonds, and serve warm.

Conclusion:

Elevate your salad game and nourish your body with the wholesome goodness of kale paired with the rich flavors of our Brown Cannabutter Vinaigrette. Chef Bobby Hellen's inspired creation brings together the healthful benefits of kale with the indulgent touch of cannabutter, resulting in a dish that delights the taste buds and nurtures the soul. With each bite, savor the perfect harmony of flavors and textures, and let this salad be a testament to the joys of culinary exploration and holistic well-being.

Recipe courtesy of Bobby Hellen for The Official High Times Cannabis Cookbook