Kale Yeah! SALAD

This is the salad that made me start loving kale.  Before that I was sneaking kale into smoothies, salads or wherever I could hide it.  Kale by nature is tough but how you prep the kale makes a difference.  Roughing up the kale a bit before eating helps the kale to lose some of that toughness.  With a little oil and salt, working the kale with your fingers create a softer bite that still has a crunch.  No more hiding, kale is now front and center.

Serves 4-5

3 Tablespoons olive oil, divided

1 medium red onion, thinly sliced

3 cloves garlic, chopped

1 cup dried cranberries

2 Tablespoons red wine vinegar

2 teaspoons honey

2-3 tablespoons freshly squeezed lemon juice

Zest from one lemon

 Salt and pepper to taste

1 bunch of kale, roughly torn into pieces

¼ cup sliced almonds

¼ cup blue cheese or goat cheese, crumbled

Heat just 2 of the tablespoons of oil into a large saucepan over medium high heat.  Add the onion and sauté for 5 minutes.  Add the garlic and cook for another minute.  Then add cranberries, red wine vinegar, honey, lemon juice and zest.  Stir to combine.   Salt and pepper to taste.

In a large bowl toss kale with the remaining 1 tablespoon of oil and a pinch of salt. Message kale with you finger for one minute, making sure each piece is coated in oil.  Add the cranberry mix and toss to combine.   Top with almond and cheese.