Slight variation to the recipe - leave out the butter & salt, and I used mushroom/sage infused olive oil instead of grapeseed oil, white wine instead of vinegar. I used red kale, but next time will use organic baby kale, as the vegetable was a bit too tough.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.