1/2large head of white peacock kaleabout 4 cups roughly chopped, rinsed and lightly shaken dry
1very small head of purple cauliflowerbroken into florets and sliced in half as desired, about two cups
1/2small head of white cauliflowerthinly sliced into bite size pieces, about two cups
2tablespoonsextra virgin olive oil
kosher saltto taste
freshly cracked black pepperto 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!
Warm Peacock Kale and Purple Cauliflower Salad https://barefeetinthekitchen.com/warm-peacock-kale-and-purple/