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