Submitted by Betty Kurkjian
Serves 2 to 3
Juice of 1/2 lemon
1/2 shallot, chopped
1 tsp. honey
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 bunches kale, leaves shredded or finely chopped
2 T extra-virgin olive oil (I use a lime-flavored oil)
1/3 cup sliced almonds or whole pine nuts
8 dates, pitted and chopped (Medjool dates recommended)
1/4 cup dried cranberries (optional)
- In a small bowl, whisk the juice, shallots, and honey, salt and pepper flakes. Mix well.
- Put kale in a large bowl and pour oil over. Massage oil into kale until it begins to
soften. - Pour dressing over and toss. Refrigerate for up to one day or serve immediately.
- Toast almonds (or other nuts) in a pan over medium heat, tossing constantly, until color deepens, 1 or 2 minutes (watch carefully—they burn easily). Add dates, cranberries (if using), and cooled almonds to kale. Serve.
