Kale is an excellent source of calcium and iron, and it makes a lovely bed for the Baked Winter Squash with Heirloom Beans and Hominy to sit on.
Ingredients
- 1 bunch kale preferably lacinato or dinosaur kale
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons finely minced garlic
- 1 teaspoon sea salt
Instructions
- Remove tough stems from kale. Wash kale thoroughly and dry in a salad spinner. Slice crossways into 1-inch strips. Set aside.
- In a mixing bowl, combine lemon juice, olive oil, garlic, and salt; whisk to blend. Add kale and toss until leaves are coated. Serve immediately or store, covered and refrigerated, for up to 1 day.
