• 1/2 head small purple cabbage very thinly sliced
• 12 large Lacinato dinosaur kale leaves, sliced into ribbons 
• 2 tablespoons / 30ml olive oil divided 
• 1–2 tablespoons / 15-30ml apple cider vinegar order here
• 1/4 cup / 60ml crumbled blue cheese
• 1/4 cup / 60ml toasted pine nuts order here
• Chopped chives (optional)
• Pinch of salt and pepper

• In a small bowl, whisk together one tablespoon of the olive oil, the vinegar, salt, and pepper. Set aside.
• Add the remaining olive oil to a large non-stick skillet over medium heat.
• Add the cabbage and cook it for approximately 4-5 minutes.
• When the cabbage is wilted but still crunchy, add the kale and stir for about 1 minute.
• Remove the pan from the heat and drizzle on the dressing.
• Stir to combine and taste. Adjust the salt and pepper to taste.
• Top with the blue cheese, pine nuts, and chives just before serving.

To toast the pine nuts, add them a small, dry pan over medium-high heat. Cook for 2-3 minutes or until fragrant and lightly brown – stir constantly. Do not walk away from this. They can burn in seconds. As soon as they’re done, get them out of the pan!

I use apple cider vinegar, but balsamic would also work if you want it a little sweeter.

To prep the kale, cut out the middle rib, slice the leaves in half, stack them up, and cut into 1/2″ wide strips.

If you don’t like blue cheese, goat cheese would be a great substitution!

I like a lot of vinegar, so I used two tablespoons. You might want to start with one, taste, and adjust accordingly.

For a nicer presentation, sprinkle the blue cheese and pine nuts over the top so they don’t turn a weird color from the purple cabbage.
Plain Everything