Kale Kale and More Kale!

I’m not shy about my love affair with kale. I eat roughly two to three bundles of kale a week – yes, that is a true statement. Kale somehow made its way from the garnish at every diner, to todays hottest and most sought after green. I could eat it in any form – come to think of it, I now want a kale cake for my birthday..mmmm. I digress…
Today I’m sharing with you one of my favorite kale salad recipes. True story: you will never look at kale, nor will you eat it any other way, after you make this salad. It’s light, it’s refreshing, heck, it has kale. Enjoy!

1. Tuscan Kale (the best breed in the game)
2. Shaved Parmesan (salad blend)
3. One Lemon – a large lemon is preferred
4. Olive Oil
5. Red Pepper Flakes

1. Obvi, clean and wash your kale. Sometimes I don’t, but that is the rebel in me
2. Tear one inch pieces of the kale of the stem and place them into a mixing bowl
3. In a separate bowl, squeeze the lemon for all its worth, san seeds
4. Add three tablespoons of olive oil to the bowl with lemon juice
5. Add 1/4 cup of the shaved parmesan to the juice/oil bowl
6. Sprinkle red pepper flakes in – to your liking
7. Mix all the ingredients together with a fork – yay, you made dressing
8. Pour the dressing over the torn kale pieces and mix
9. Eat and don’t plan on sharing 🙂

Happy eating!

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