Laura Timmerman of Sweet Morning Farm also likes to add this salad to her scrambled eggs or use it in a stir-fry. Use any variety of kale that's available. This salad also works well with collard greens, chard or any other sturdy leafy green.
1 bunch kale – about 8–10 large leaves
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 cup finely chopped red onions, scallions or shallots
1/3 cup feta cheese, crumbled
Salt and pepper to taste
Wash kale and remove from stems. Cut kale crosswise into strips and add to salad bowl. Massage olive oil into kale for about 2 minutes; this will make the kale very tender. Add lemon juice and toss.
Add chopped onions and feta cheese and toss, adding salt and pepper to taste.
Yield: 4 servings