Wilted Kale Salad

1. 1

   Wash 1 bunch lacinato kale, cut off the stems, and cut the leaves into thin ribbon slices.

2. 2

   Steam the kale for 1.5 to 2 minutes (depending on how wilted you want it), and set aside to cool slightly.

3. 3

   Squeeze juice from .5 lemon (about 1/8 C) and combine with 2 Tbs EVOO plus 1/4 tsp salt, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes. These measurements are estimates; feel free to vary the amounts! You can also add black pepper to taste.

4. 4

   Toss the wilted kale in the dressing. This can be set aside for up to 24 hours before serving, though I enjoy it served right away as it is still warm.

5. 5

   Before serving, dice 1 avocado and 1/2 C chopped pecans into the kale. Other nuts or seeds could be used instead of the pecans. A traditional tuscan kale salad also tops with grated pecorino; the hard cheese adds salt and a pleasant savory taste, though I think the kale and dressing stands on its own.

* Per serving · 4 servings · Values may vary.

No additional tips available.