Tuesday, May 27, 2014

Improvised Kale Salad

1 head of kale
Olive oil
Lemon juice
1 hard-boiled egg, chopped
2 ounces Swiss cheese
1/2 cup walnut pieces

Separate kale from spines by ripping soft green downwards from still spine. Wash and drain well.
Coat very clean hands in olive oil. 
Massage kale for 3-5 minutes to soften and break down toughness.
Add other solid ingredients.
Dress with lemon juice and olive oil to taste.

Allow to mature overnight in fridge for best taste.

This comes out to about 990 calories total. I found about 1/3 of it was a pretty solid meal for me.

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