This is a recipe for Kale Salad, adapted from Andrea Beaman of Fed Up. I have never loved kale until now!
1 head lacinato kale, woody stems removed and ribboned
juice of one lemon
2 Tbsp olive oil
sea salt and pepper
1/4 cup toasted pine nuts
1/2 cup grape tomatoes, halved
2-4 Tbsp grated parmesan cheese
Place the ribboned kale in a large bowl, add 1/2 the lemon juice and 1/2 tsp salt. Massage juice/salt into kale until softened, about 5 minutes. Let sit. After kale has released some liquid, add olive oil and rest of lemon juice and continue to massage. Blot with paper towels to absorb extra liquid. Add toasted pine nuts, tomatoes and cheese. Toss gently and serve.
