When my garden goddess of a sister-in-law invited us to "come take as much kale as [we] wanted" from her beds, as we headed to the coast, I don't know if she really understood what that means to the Enthusiastic Kitchen Elf. He loves his kale! He plucked and plucked, then asked if he could have some of her marigolds. She let him.
We had so much kale that we made this salad three times during the rest of our camping trip. It was delicious each time.
- 1 to 2 bunches kale, larger ribs removed and torn into 1" pieces
- 2 to 4 T olive oil
- zest from 2 organic lemons
- juice from 4 organic lemons
- freshly ground sea salt
- freshly ground pepper
- fresh herbs, destemmed and roughly torn (we used a mix of dill, parsley, and marigolds)
Place the kale in a large mixing bowl.
Pour the olive oil and lemon juice over the leaves. Massage until the leaves are softened and have turned from a greyish-green to a bright, deep emerald. Toss in the herbs.
Let stand for 10 minutes before serving so that the herbs have a chance to meld into the salad.