Kale may be eaten cooked, or raw in a salad — as long as it’s very finely chopped. This recipe is great; don’t be surprised if there’s none left over!
1 lb. kale
Slice out the central ribs, and then slice cross-wise into very thin ribbons. Place in a large bowl.
2 tbsp. red onion
1 1/2 tbsp. lemon juice (juice of 1 whole lemon)
2 tsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. olive oil
In a second bowl, whisk together above ingredients, and then pour over the kale. Mix very well.
1/4 cup golden raisins
1/4 cup slivered almonds (or toasted pecans).
Garnish with the raisins and nuts.
Bon appetit!
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