This salad is very easy to make and it’s a great introduction to kale for people who are convinced they don’t like greens. It’s also damn good for you, kale being chock full of vitamin K, vitamin A, vitamin C, vitamin B6, calcium, magnesium, folate, iron, dietary fiber, thiamin, and protein. So now you have no excuse for not eating this salad!
To make the salad take a bunch of Tuscan kale (the kind with the very dark green, petal-shaped leaves that are flatter than the standard curly-leaf kale) and pull the leaves off of the stems. The stems can be quite bitter and are too chewy to be pleasant anyway, so discard the stems. Wash the kale thoroughly in cold water and then spin dry in a lettuce spinner (or drain and pat dry very well with a clean towel. With a sharp knife chop the kale into relatively fine shreds. Don’t worry about it being uniform; nobody’s judging you on your kale-kutting. Put the kale into a mixing bowl and squeeze one lemon over it. Add two tablespoons of extra virgin olive oil, one garlic clove (smashed and finely minced), about a teaspoon of kosher salt, and a bunch of cracked black pepper. Using your hands toss everything very well. Let the salad sit in the refrigerator for at least one hour.
After an hour or so add a half cup of finely sliced red cabbage, a half cup of crushed pita chips (I use Waleed’s brand.), a quarter cup of crumbled aged manchego cheese, about two tablespoons of crushed almonds (slivered is fine), and about a tablespoon of chopped cilantro. Toss it all together and then check your seasoning — adjust salt and pepper to taste. Now eat it! And feel that healthy goodness course through your body.