Bruised Kale

July 11, 2016

Bruised Kale

Philippe, Tucson CSA

1 bunch kale (or collard greens)

Juice of 1 lemon

Drizzle of olive oil

2-3 garlic cloves, minced

Salt and pepper, to taste

Remove the central ribs from the leaves. Stack the leaves and roll them into a bunch. Slice the bunch thinly. Place sliced greens in a bowl and add remaining ingredients. Massage with your fingers for a 2-3 minutes or until the greens are wilted or start to break up.

You can eat this salad as is, or fold it into a potato or root vegetable salad. Or you can use it as a base with added toasted walnuts or pecans, roasted chicken pieces, avocados, apples, peaches, pinto beans, or a mix of the above.

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