Warm Peacock Kale and Purple Cauliflower Salad

Garlicky peacock kale and fresh purple and white cauliflower are lightly sauteed, just until they are warm and slightly tender. Served warm or room temperature, this was a great twist on our typical dinner salad. My husband and I enjoyed this, while my boys were less than thrilled. Luckily, they had the option of a veggie box with ranch dip to keep them happy.

Warm Peacock Kale and Purple Cauliflower Salad

1/2 large head of white peacock kale, about 4 cups roughly chopped, rinsed and lightly shaken dry
1 very small head of purple cauliflower, broken into florets and sliced in half as desired, about two cups
1/2 small head of white cauliflower, thinly sliced into bite size pieces, about two cups
4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste

In a very large cold skillet, place the oil and the garlic. Set heat to medium high and saute until fragrant, add the cauliflower and toss to coat well. Cook for 3-4 minutes, just until barely tender. Add the kale and toss quickly to coat with oil and garlic. The kale should cook and start to wilt within just a few minutes, due to being slightly damp. Season generously with salt and pepper as it cooks.

Remove from the heat while still a bit crisp. Serve warm or let cool to room temperature before eating. Enjoy!

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