Shredded Kale Salad Cannot. Get. Enough Kale. I don’t know what it is. When I pick up my stash at the farmer’s market and other people on line inevitably ask what I do with it, I bestow upon them these simple words: Shred, my friend, Shred! I don’t know why it makes such a difference but when it’s presented like confetti, it has a tenderizing effect so the kids are more likely to eat it, it’s summery, easy, and with every bite, you feel like you’ve added a year onto your life. On this particular night, we tossed the kale (I like lacinato or Tuscan) with avocado, pecorino, scallions, a drizzle of good-quality olive oil, a squeeze of lemon, then salt and freshly ground pepper.
I added some finely diced jalapeños inspired by the spicey kale salad at ABC Kitchen. Yum! My twelve year-old who loves spicey food but hates kale actually ate it. The nine year-old passed in favor of his left over half burger from lunch. Oh well.