Kale Salad

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Skip the bagged stuff if you can - bunches of fresh kale make a big difference. Bagged kale often includes tough stems that aren’t pleasant to chew. This vibrant salad makes a great side, but with a little added protein, it easily transforms into a full meal.

• 1–2 bunches of kale, washed and stems removed
• Olive oil
• 1 lemon
• Salt and freshly ground black pepper
• Currants
• Toasted pine nuts
• Pecorino cheese, grated (optional)

1. Stack a few kale leaves, roll them into a tight cigar shape, and slice into thin ribbons (or simply tear into bite-sized pieces for a more rustic approach).
2. Drizzle with enough olive oil to lightly coat the leaves. Squeeze in the juice of ½ to ¾ of a lemon, depending on your preference. Season with salt and pepper.
3. Now for the fun part: massage the kale. Really get in there - grab handfuls and squeeze, like you're working out a stress ball. Keep at it for about a minute. This softens the kale and brings out its natural sweetness. Let it sit to further tenderize.
4. Toss in the currants, toasted pine nuts, and Pecorino (if using). Give it one last toss and serve.

1. You cannot over-massage the kale. Go ahead and take your frustrations out on it.  
2. Leftovers keep surprisingly well - this salad still has great texture the next day.