—Not On Website, Salad
1 (16-oz) pkg chopped kale
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
½ tsp salt
½ tsp pepper
4 Roma tomatoes, chopped
Cook kale in boiling water 12 minutes or until kale is tender; drain. Rinse under cold water to cool; drain well. Squeeze kale dry between several layers of paper towels.
Combine oil, lemon juice, salt, and pepper.
Pour vinaigrette over kale, and toss. Stir in tomatoes.