Wow! We are falling in love with this beautiful, dark purple Redbor Kale from Newaukum Valley Farms!
Look out for bunches of these purple beauties in our produce department on the East & West Side stores and featured in recipes on our East Side Salad Bar!
Here is a cozy and delectable recipe which highlights the dark foliage of the rebor kale contrasted with the rich golden flesh of seasonable acorn squash–mmmm, hope you enjoy!
Redbor & Acorn Salad
1 bunch redbor kale
1 acorn squash
1/4 cup white wine vinegar
1/8 cup olive oil
2 tbs chopped raw garlic
1 tbs salt + more, to taste
1/2 tsp allspice
1/4 tsp nutmeg
1/4 cup tamari roasted pumpkin seeds
Chop the squash in half, removing seeds. Oil the exposed flesh and bake face up at 350 until done, about an hour, or until tender enough for a fork. Remove from oven and cool, then peel. Chop the flesh into cubes, reserve. Wash the kale, chop below where the foliage begins, discarding the stems, and continue chopping the kale into thin 1/8th inch ribbons and reserving in a serving bowl. In a separate small bowl, combine the vinegar, oil and spices, whisking to an emulsion. Drizzle half of this emulsion over the kale, and massage thoroughly. Distribute the squash cubes over the kale, and drizzle the remaining dressing over the squash. Garnish generously with pumpkin seeds.