lacinato kale, stems removed, torn into large pieces
For the salad
blood orange, peeled, sliced into thin rounds
seeds from 1/2 a pomegranate
freshly ground black pepper to taste
In This Recipe
Place kale in a large bowl and pour olive oil, lemon juice, and sea salt on top. Using your hands, massage the kale leaves, working the olive oil, lemon juice, and salt into the leaves. If you’ve got some large leaves, tear them into smaller pieces as you go. Continue to massage for about 5 minutes, until kale is a vibrant green and has broken down. Set aside for at least 10 minutes.
Meanwhile, in a small bowl, whisk together shallot, olive oil, honey, and lemon juice. Pour over kale and toss to coat.
Top kale with blood oranges, pomegranate seeds, goat cheese, walnuts, and a little bit of black pepper.