King of Greens Salad

We've been having this salad a bunch recently for a number of reasons: it's easy (minimal chopping, minimal cleanup), I generally have all the ingredients minus the kale hanging around anyway, it's adaptable, cheap, and really really good. You can find the original here.

The trick is massaging the kale. This almost wilts the leaves and lends them a beautiful texture while keeping their raw veg flavor.

What I'm posting here is my version. I'm using sunflower seeds instead of pine nuts (so much cheaper and very fitting here) and craisins instead of currants (I love the cranberry and the kale together). I have a feeling you could take this in many directions by modifying the nutty element and the dried fruit element.

Here 'tis! (picture maybe to come eventually)

• 1 large bunch kale (I've tried a couple of different varieties, liked them both)
• 1/4 cup olive oil
• 1 lemon
• 1/3 cup dried cranberries
• 1/3 cup sunflower seeds
• 1/4 cup grated pecorino romano or parmesan
• a good pinch of red chili flakes
• Salt and Pepper

Stem and chop the kale and put it into a big bowl. Season with salt and pepper and drizzle in the olive oil. Massage the leaves with your hands, mixing the oil and greens together. (I usually spend not more than 30 seconds on this. It doesn't have to be an extensive massage, just enough to soften the leaves a bit.) Then add the grated zest and juice of the lemon, the cranberries, seeds, cheese, and chili to the bowl and toss it all together.