Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. This is an amazing dish. It's a jolt to my taste buds and is the best light dinner dish.



↝Washed and dried kale leaves, thick stems removed
↝¹/₃ cup extra virgin olive oil
↝¹/₄ cup fresh lemon juice {1 large lemon gives me about this much}
↝4 garlic cloves, minced
↝¹/₂ cup parmesan, freshly grated
↝¹/₄ teaspoon salt {or more to taste}
↝Pepper to taste (optional)


After the thick stems are removed and the kale is washed, the easiest way to end up with a slaw is to: stack the leaves, then roll tightly and hold with one hand, and slice thinly with the other hand. My mother taught me how to do this with collard greens and it is also an effective method with Kale or any leafed green you want to slice.

In a large mixing bowl put the kale, olive oil, lemon juice, garlic cloves, parmesan, and salt. Using clean hands start massaging the kale salad and continue to do this for about 3-4 minutes {you want the kale to reduce down to about half of what you started with}. Taste the salad and add pepper and continue to massage for another few seconds. Taste again and adjust seasoning accordingly.
Serve alongside your favorite meal or as lunch.

Refrigerate the leftovers in an airtight container for up to 4 days {I find it better the first few days}.

Picture courtesy:


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