6
- 2bunches (16 stems) fresh kale
- 2Tbspoil, preferably olive
- 1/2cupgrated parmesan cheese
- 2Tbsplemon juice
- 1/4salt
- pepper, to taste
- garlic powder, to taste (optional)
- Tear the leaves off the stem and shred the leaves into bite-sized pieces. Place on a large tray or bowl.
- Sprinkle leaves with lemon juice, oil, and salt.
- Massage the kale for 2-3 minutes by taking bunches of leaves in your hands and rubbing them together until the kale changes color.
- Add parmesan cheese and pepper. Add garlic powder if desired. Toss to coat leaves. Refrigerate until chilled, then serve.
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