Superfood: Hearty Winter Kale Salad

Kale is a staple in my garden and refrigerator. I always feel good about eating it and know I'm doing my body well. It is high in calcium, iron, and carotenoids. Most people will claim that it taste best after a good frost, but I will eat it all season long. I like all types of kale, I don't discriminate.  I think kale goes perfectly well with a poached egg on toast, or alone in this version of a salad that I just started to make. The best thing about this salad is that it taste better the next day, and last a few.

Hearty Kale Salad Recipe (serves 4-6):

1 bunch kale, red russian, lacinato, curly leaf all work fine
2 garlic gloves (more or less for your taste)
1/4 tsp coarse salt
juice of 1 lemon
3 tablespoons of olive oil
1/8 red pepper flakes
1/4 grated hard cheese like parmesan

After rinsing the kale, remove the vein, and roughly chop or tear it into pieces about 2 inches, large enough to keep the salad fluffy, but small enough that you are dangling it like spaghetti. Toss the pieces in a large bowl.

For the dressing, mince the garlic and toss in a small bowl along with the salt, lemon juice, olive oil, and red pepper flakes. Wish until well combined, then stir in the cheese.

Pour the dressing over the kale, toss well. Taste best if it can sit a bit, at least 1 hr. The salt will soften the kale up and make it more enjoyable to eat.