co-worker kale salad
(from an A+ #1 product marketing professional)

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Kale was another green leafy vegetable that the family was skeptical about. It's thick. And curly. Let's face it, it looks more like ornamental greenery than something you'd actually eat.

However, slicing it to very thin ribbons and using lemon juice mellows out the flavor and softens the texture. This very simple recipe was very popular at the work potluck by carnivores and vegetarians alike.

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1 bunch of kale, 
  Ribbed and thinly sliced into ribbons
About 1/4 cup roughly crushed walnuts
About 1/3 cup dried cranberries
Feta cheese

Dressing
Juice of a lemon juice
olive oil
Black pepper

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Cut the tough stems or remove the ribs of the kale. Slice them into very thin ribbons and toss them loosely in a salad bowl. Squeeze the juice of one lemon and drizzle olive oil over the kale. Toss to coat well.

Add crushed walnuts and dried cranberries to your liking. The measurements listed above are very much approximations. I like cranberries, so I tend to add more. Add the feta cheese last and toss until well mixed. 

Because kale is so sturdy, leftovers hold up well and do not go soggy the next day.

NOTE: Adding cooked quinoa is also an option, but I've not tried this yet.

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