Red Russian Kale and Brussels Sprouts with Raspberry Vinaigrette

  • 1 bunch red russian kale (or other dark leafy green)
  • 4-5 Brussels Sprouts, cut in half
  • water
  • 1/4 cup walnut oil
  • 3 tbsp. raspberry vinegar
  • 1 tsp. honey
  • 1 tsp. raspberry preserves
  • Sea salt and black pepper

Place water in a pot with a steamer and bring to a boil.  Add kale, cover and cook 3-5 minutes or until bright green.  Repeat with Brussels Sprouts (for 5 minutes).  Combine walnut oil, vinegar, honey, raspberry preserves and sea salt and black pepper to taste.  Just before serving top steamed vegetables with Raspberry Vinaigrette.