Lukewarm Kale Salad

Blanch kale briefly in vegetable soup, remove and drain.

Cook half of the potatoes in vegetable soup mixed with saffron, the other half in beet juice.

Sauté kale leaves in butter and marinate hot in oil and vinegar. Season with salt and freshly ground pepper to taste.

Arrange kale with potatoes and bean sprouts, bring to table as warm as possible.

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