Massaged Kale Salad with Parmesan, Pine Nuts and Pomegranate

• Vegetarian
• Gluten free

• Produce

  • 1 large bunch Kale
  • 1 Lemon, juice and zest of
  • 1/3 cup Pomegranate arils

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 pinches Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1 Parmesan

Found on tasteloveandnourish.com

Description

Ingredients

• 1 large bunch kale, leaves stripped from stalks and torn
• 2 tablespoons extra virgin olive oil
• juice and zest of one lemon
• two pinches fine sea salt
• freshly ground black pepper to taste
• Parmesan, grated (omit to keep this vegan)
• ¼ cup pine nuts, toasted
• ⅓ cup pomegranate arils

Directions

• Spread the kale leaves on your largest baking sheet. Drizzle with olive oil, lemon and sprinkle on the sea salt. Massage the oil into the leaves for several minutes. The leaves will begin to darken, shrink a bit and soften. Taste test and continue massaging until the leaves have softened to your preference.
• Top with black pepper, Parmesan shavings, pine nuts and pomegranate arils.
• This salad keeps well for about two to three days in the fridge without becoming soggy.