I wanted to make the kale salad I had at 5 Leaves Restaurant  in Brooklyn so I attempted to replicate it from memory. Sorry 5 Leaves, but I think mine is a little better 😉

Here it’s served with my Quick and Simple Chicken Curry.

Begin with a bunch of kale.

Remove stems with a knife and cut the kale into very thin strips.

Crush and pit five Kalamata olives.

Using a food processor or stick blender, blend olives with the juice of one lemon 

and three tablespoons olive oil.

Pour mixture into the bowl of kale strips, mix well.

Grate about 1/4 cup of pecorino cheese and toss. 

Voila! Quick, simple and with fresh, bold flavors. 

You can’t stop eating this! Be warned.