Lemon Wilted Kale Salad

Kale, kale, kale. It’s the rage super food in summer. Lemon and salt work together to soften and tenderize the thinly sliced kale and sweet onions. Roasted nuts and olive oil add a touch of richness but don’t add weight to this explosive delicious green dish. If you have lots of kale, this salad is a great way to use lots and lots of it. The salad keeps in the fridge for days and gets better and better.

• 1 pound of kale thinly sliced (chiffonade slices) perpendicular to the length of the leaf

• 1 medium onion finely diced

• 4 fronds of fresh dill

• juice of 3 lemons, no pits

• 1 teaspoon of salt

• 1/2 teaspoon of red pepper flakes

• 1/4 cup of extra virgin olive oil

• 1/2 cup of chopped toasted or smokehouse almonds

• 1 tablespoon of tamari, or 1 teaspoon of light soy sauce but tamari is better

Place the chiffonade kale and chopped onions in a large bowl. Add the salt and the lemon juice. With your hands, work the lemon and salt into the kale until it begins to soften and tenderize (about 3 minutes). Let the kale sit for 30 minutes to an hour mixing every 10 minutes to continue the tenderizing process. Add the dill, olive oil, nuts, red peppers, and tamari to the bowl. Mix well. Serve as a side salad or a green bed for whatever you cook that night.

Refrigerate the leftovers, which will continue to be delicious for days. Leftovers can be added to orzo, rice, or grains for a variation on this salad.