Kale Salad

Ingredients

Instructions

1. 1

   Strip 8 cups of kale leaves from their tough stems (discard stems — they're bitter and fibrous). Tear or chop into bite-sized pieces.

2. 2

   Place the kale in a large bowl. Drizzle with 2 tablespoons of olive oil and ½ teaspoon of salt. Massage the kale with your hands for 2-3 minutes — squeeze and rub. This breaks down the tough fibers and makes the kale tender.

3. 3

   Make the dressing: whisk juice of 1 lemon, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.

4. 4

   Toast ¼ cup of pine nuts (or sliced almonds) on a dry skillet over medium heat for 4-5 minutes until golden and fragrant. Cool.

5. 5

   Add to the massaged kale: ¼ cup shaved Parmesan, ¼ cup dried cranberries, ¼ cup pomegranate seeds (optional), the toasted nuts.

6. 6

   Pour the dressing and toss gently. Let sit 10 minutes (kale salad actually improves as it sits, unlike most salads). Serve at room temperature.