Kale with Raspberry Vinagrette

KALE WITH RASPBERRY VINAGRETTE

Use either sautéed or raw

Roll leaves of kale and slice thin to make ribbons.  Either sauté in butter for a few minutes until wilted or use raw.  Add either pine nuts, almonds or sesame seeds to the kale and stir.  Add raspberry vinaigrette sauce and toss.

Raspberry vinagrette sauce: 

¼ - ½ C.  raspberry fruit spread*

1 t. Dijon mustard

2 t. pure honey

3-4 T. balsamic vinegar

1 t. extra virgin olive oil

Mix ingredients together and toss over kale

*You can also use frozen or fresh raspberries and cook with a little water and honey, thicken with corn starch or arrowroot powder.