Ingredients:

  • 2 bunches (approx. 340g) Lacinato kale, stemmed and sliced into ribbons
  • 0.5 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, grated
  • 0.25 tsp black pepper
  • 0.5 cup dried cranberries
  • 0.33 cup toasted pepitas

Instructions:

  1. Strip the kale leaves from the woody stems, stack, and slice into thin 1/4-inch ribbons (chiffonade).
  2. Place kale in a large bowl. Add sea salt and half of the lemon juice. Use clean hands to knead and massage the kale for about 2 minutes until it becomes dark green, soft, and reduced in volume.
  3. In a small jar or bowl, whisk the remaining lemon juice, olive oil, grated garlic, and black pepper.
  4. Pour the dressing over the kale. Add the dried cranberries and toasted pepitas. Toss well and let rest for 5 minutes before serving.