Author Notes
As a Floridian, my winter garden grows an abundance of kale and a load of lemons. Adding them together makes a wonderful side dish to add to any entree. —Anna Heineman
Ingredients
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1 bunch
kale
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1 cup
dried cranberries
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1 cup
sunflower seeds
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1/2 cup
lemon juice
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3
cloves garlic
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1/2 cup
olive oil
Directions
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Mix oil and lemon juice together, add minced garlic and set aside.
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Cut up the kale in small pieces and remove the thick vein down the center.
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Pour the oil/juice mixture over the kale. Put in a container with a lid and shake well. Let the salad sit in the refrigerator for at least six hours–this allows the acid from the lemon juice to “cook” the leaves.
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When you’re ready to serve, add the cranberries and sunflower seeds and toss.
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