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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
- 1 bunch kale
- 1 cup dried cranberries
- 1 cup sunflower seeds
- 1/2 cup lemon juice
- 3 cloves garlic
- 1/2 cup olive oil
- Mix oil and lemon juice together, add minced garlic and set aside.
- Cut up the kale in small pieces and remove the thick vein down the center.
- 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.
- When you’re ready to serve, add the cranberries and sunflower seeds and toss.