From Dish Gwen (and her Spicy Side Chris):
My Saucy Fiance, Christopher, makes a killer kale salad. This time of year we have a ton of kale growing in our garden and it can sometimes be tough to eat it all, but this salad has changed everything. Plus it’s really easy to make and requires zero cooking (which is of great benefit on those hot summer days when your kitchen is already 140 degrees).
1 lb kale, chopped into large pieces (about 2-3 inches)
1/2 head of garlic, diced
1 cup ricotta cheese
Juice of one lemon
1 tablespoon salt
1 tablespoon olive oil
In a large bowl, blend together all of the ingredients so that the different components are well mixed and the kale leaves are covered with the dressing. With your hands, “massage” the kale, squeezing and scrunching the leaves to tenderize them for about 3 minutes. Once the salad is all mixed and scrunched, it’s ready to serve! Eat as much as you want and store the leftovers in a tupperware in the fridge – this salad will last several days and make a great snack or lunch side.