Shredded Tuscan Kale Salad

This recipe comes from the lovely and talented Dorie Greenspan.  I most often look to her for baked goods, but this week I came across a fun kale recipe that uses the kale and garlic from your box.  We eat kale ALL THE TIME here in the winter, and I have gotten into a rut of tossing it with olive oil and sea salt and sautéing it on the stovetop.  It’s always delicious, but gets a bit boring.  This recipe adds a little innovation to my kale repertoire!  ~Jenna


1 small bunch Tuscan (dino) kale, washed and dried
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1 avocado, halved, pitted, peeled and diced 
1/2 cup diced red onion 
1 or two stems green garlic, chopped very finely
1 finely chopped and seeded jalapeno pepper (I left this out and used some red pepper flakes I had on hand)
1/4 cup unsalted roasted pepitas


1- Prepare the kale.  Cut along both sides of the stem of each leaf with a sharp knife or pull the leaves from the stems with your hands.  Discard the stems.  Gather the leaves together and slice into 1/8 inch crosswise slices.

2- Combine the kale, 2 tablespoons of lime juice, 1 tablespoon of olive oil and 1/2 teaspoon salt in a large bowl.  Rub the ingredients together with your hands (give your kale a massage!) until the leaves wilt, 1 or 2 minutes.  Set aside 

3- Make an easy salsa with the avocado, remaining lime juice, remaining olive oil, remaining salt, the red onion, garlic, and pepper.  Stir to blend.

4- Add the salsa to the kale and toss to combine.  Sprinkle the pepitas on the salad and serve at room temperature.  

Serves 4.  Recipe from Dorie Greenspan.