Marinated (but not for long) Kale

For my first eight years as a CSA Member, I Grumbled about “too much kale” because, really, it was my least favorite of the greens. But not this year, because I finally found a way I love it. It’s easy, keeps well and is just about the most perfect food. When I saw today the kale season wasn’t quite over, I decided I finally needed to get around to sharing this recipe. --Pam Tellew, Albany
ingredients

1 bunch kale

juice of 1 lemon

1 Tablespoon olive oil

1 or 2 cloves pressed garlic

1 teaspoon salt

instructions

Mix all ingredients except kale in the bottom of a big salad bowl. Remove tough stems from kale. Wash and spin dry leaves. Slice crossways into 1" strips. Add to dressing/marinade and serve. It keeps a couple days in the refrigerator, but gets more marinated.

meal or course
vegetable dish