Suggested Piece: Large Cold Bowl & Santoku KnifeIngredients
8 c. Kale, stemmed, chopped
3 Tbsp. Lemon juice
2 Tbsp. Avocado oil
1/2 tsp. Yellow or Dijon mustard
1/8 tsp. Ground black pepper
3 Tbsp. Sunflower or pumpkin seeds, hulled, unsalted
2 Tbsp. Parmesan cheese (#1 cone)
Directions
Prepare the kale: Lay each leaf onto a cutting board. Use a Santoku Knife to cut each side of the kale leaf's rib to remove and discard it. (Kale ribs are quite bitter and tough, making it best to remove.) Repeat with remaining leaves. Then, slice the kale into about 1/2 inch pieces. If kale is still wet from washing, dry it with paper towels or a clean dish towel. In a large bowl, add lemon juice, oilm mustard, and pepper. Use a fork to mix dressing together. Add the chopped kale into the bowl. Use your fingers to gently massage the dressing into the kale until the kale has wilted from 8 cups to 6 cups, just a few minutes. Top kale salad with pumpkin seeds and parmesan cheese. Serve.
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