We got a special delivery of purple kale from our friend’s dad who has a little farm in his backyard in Saratoga. It was such a beautiful bunch that I ended up doing a little photoshoot to capture the cool colors before cooking it to eat. It tasted just as delicious as it looks!
To cook purple kale - we cut out the stems and chopped up the leaves. I reserved the stems and chopped those up to save for egg scrambles or an omelet. Don’t let food go to waste if it’s still edible! Then we sauteed the leaves in oil and garlic for a few minutes before sprinkling with salt and lemon juice at the end. Voila!
