Yield: 4 servings
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
8 ounces kale (1/2 large bunch), stemmed and torn (10 cups)
1 cup halved grapes
½ tablespoon toasted pepitas
¼ cup crumbled Cheddar cheese
2 tablespoons extra-virgin olive oil
1 tablespoon honey
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
8 ounces kale (1/2 large bunch), stemmed and torn (10 cups)
1 cup halved grapes
½ tablespoon toasted pepitas
¼ cup crumbled Cheddar cheese
Whisk lemon juice, oil, honey, salt and pepper in a large bowl. Add kale and massage until it's bright green and shiny and the volume is reduced by about half. Add grapes, pepitas and Cheddar and toss to combine.
Recipe comes from Eating Well
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