2 small bunches kale, stems removed

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

½ teaspoon salt

1 red bell pepper, diced

¼ cup raw pine nuts

¼ cup sliced black olives (or kalamata, my fave)

Dash of black pepper

 

Stack 2 or more of the kale leaves with stem end facing you.   Fold in half lengthwise and roll tightly like a cigar. Slice cross-wise into thin strips. Repeat with the remaining leaves.   Chop the kale strips crosswise a few times, so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. (massage it) Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for three days. 

 

For Mediterranean Kale with Pine nuts and Raisins: Omit the red bell pepper and olives. Add ¼ cup of golden raisins

 

 

Jennifer Cornbleet, Raw Food Made Easy for 1-2 People