Ingredients
1 bunch of kale, ribs removed and leaves thinly sliced into ribbons
Juice of one lemon
2-4T olive oil
Fresh cracked black pepper
About ⅓ cup pistachios, pine nuts, or roughly crushed walnuts
About ⅓ cup dried cranberries
About ⅓ cup feta or Parmesan cheese
Juice of one lemon
2-4T olive oil
Fresh cracked black pepper
About ⅓ cup pistachios, pine nuts, or roughly crushed walnuts
About ⅓ cup dried cranberries
About ⅓ cup feta or Parmesan cheese
What To Do
Wash and clean kale as needed. Cut the tough stems or remove the ribs of the kale.
Slice the leaves into very thin ribbons and toss in a salad bowl. Squeeze the juice of one lemon over the kale, and using your hands, and massage the lemon juice into the kale. While kale is very sturdy, do not go full deep-tissue Swedish massage on it.
Drizzle olive oil over the kale. Toss to coat well. Season with fresh cracked black pepper
Add the nuts of your choice and dried cranberries to your liking. The measurements are very much approximations. I like cranberries, so I tend to add more. Add feta or parmesan cheese last and toss until well mixed. Taste and add more black pepper if needed.
Slice the leaves into very thin ribbons and toss in a salad bowl. Squeeze the juice of one lemon over the kale, and using your hands, and massage the lemon juice into the kale. While kale is very sturdy, do not go full deep-tissue Swedish massage on it.
Drizzle olive oil over the kale. Toss to coat well. Season with fresh cracked black pepper
Add the nuts of your choice and dried cranberries to your liking. The measurements are very much approximations. I like cranberries, so I tend to add more. Add feta or parmesan cheese last and toss until well mixed. Taste and add more black pepper if needed.
- Let's face it, kale looks more like ornamental greenery than something you'd actually eat.
- It was yet another leafy vegetable that the ohana was skeptical about.
- Kale definitely was not a trendy veggie when I first starting making this, but has enjoyed elevated vegetable status in the household since. We have it almost every other week.
- Because kale is so sturdy, leftovers hold up well and do not go soggy the next day.
