Pete is not the kale fan that I am, and yes, you are sensing my judgement that this is indeed a character flaw. Last week when I made this salad his response was, "Well, if we have to have kale, this is the way to have it." It's quick and easy to make and it's the only salad that I know of that taste better the next day. I strongly recommend using black kale (also known as Tuscan kale) which is in season right now. I got this recipe from Andrew Weil's True Foods cookbook. I have adapted it a bit and you can double it easily.
1/4 cup olive oil 1/8 cup fresh lemon juice
3 cloves of garlic, mashed 1/2 tsp salt
red pepper flakes to your taste 1 bunch of kale, ribs removed and shredded
3/4 grated fresh parmesan
1. In a salad bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes.
2. Add the kale and mix well to coat. Let stand at room temperature for 10 to 30 minutes.
3. Add the grated parmesan and mix well before serving.
Makes 4 servings. 146 calories per serving, 0 carbs, and 2.5 protein.
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