Chopped Kale Salad
We had this salad over at a great little restaurant in Asheville. It is so easy and makes a quick weeknight meal with some fish or chicken. They key to this salad is good olive oil. I use a garlic olive oil from Pour Olive to give it the flavor, but not those bits of garlic.
Serves: 4 servings
- 1 large head of kale
- 1 cup pumpkin seeds, toasted
- ½ freshly grated parmesan cheese
- 2 tablespoon of good extra virgin olive oil
- Remove the kale leaves from the stem. Wash and dry throughly. On a cutting board, lay the leaves out and drizzle with olive oil. With your hands, massage the olive oil into the leaves, and then roughly chop the kale into small pieces. You will probably have to go back and forth a few times as the kale begins to soften. Add to the kale to a large bowl and toss in pumpkin seeds, parmesan cheese and salt and pepper to taste.