Lemon + Cranberry Kale Salad

I'm feeling a little sheepish about this recipe.

You see, I recently declared my borderline obsession with kale, which means I'm probably crossing the line by revisiting the topic again so soon.  (Also, who am I to force yet another 'effin kale salad upon the internet?)

Furthermore, publishing a "recipe" for something void of any actual measurements makes me feel like I'm copping out somehow.  (I mean, what makes a recipe a recipe?  Are ingredient amounts clearly one of those non-negotiable prerequisites?  Is "to taste" an antiquated term?  Does Ryan Gosling even bother reading recipes this simple?)  

Instead of succumbing to pangs of self-doubt, I'm choosing to share this with you.  It's my favorite kale salad - a stunningly simple combination of sweet and bitter flavors, elegantly disguised as health food.

So, go ahead and roll your eyes about my kale overload/recipe rule infractions.  Just do it while shoving this glorious salad into your mouth.


Recipe: Lemon + Cranberry Kale Salad
all amounts are "to taste"

curly or lacinato (aka dinosaur) kale, thoroughly cleaned, thick stem removed, & torn/sliced into bite-sized pieces
extra-virgin olive oil
lemon, zested & juiced
scallions (white & green parts), thinly sliced
dried cranberries
pine nuts
salt (Pink Himalayan is great here)

1.) Place washed & torn/cut kale in a bowl.  Add olive oil & lemon juice (reserving zest), & massage it into the kale with your hands.  The longer you do this, the softer the kale will become - I prefer only 30 seconds or so, but feel free to give it a few minutes, if desired.
2.) Sprinkle salad with scallions, cranberries, pine nuts, & lemon zest, adding a pinch of salt for good measure.  Top with a smidgen more olive oil &/or lemon juice, if you'd like, noting that a little bit of olive oil goes a long way.  Serve at once.

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