Raspberry Purple Kale Salad

My favorite green these days is the purple kale that I can pick up at the CO-OP in Iowa City.  The taste is amazing and almost has a slight floral odor when cooking it.  This salad is very pretty and light and would be very nice to serve for a luncheon.


1 bunch purple kale, cleaned and torn into bite size pieces
1 cup fresh raspberries
Raspberry Infused White Balsamic Reduction
½ cup sliced almonds
1 T. Maple Syrup
¼ t. cinnamon
Salt & Pepper to taste


Place the sliced almonds in a small skillet over medium high heat.  Toast for 2-3 minutes and then add the maple syrup, cinnamon and a pinch of salt.  Continue to toast a few more minutes until the almonds start to brown.  Remove immediately from skillet on to nonstick foil.  Set aside

Using another larger skillet add the kale and stir often until the kale starts to slightly wilt.  Remove from the skillet and divide up on to salad plates.

Top the kale with fresh raspberries and drizzle with the raspberry infused with balsamic reduction.  Garnish with the almonds and fresh cracked pepper.