Recipe From: Bronson Hospital RD’s


1 bunch curly kale, stems removed and leaves roughly chopped
1 1/2 tbsp olive oil
1/2 tsp salt
1 cup chopped seasonal fruit
1/4 cup chopped almonds or walnuts, lightly toasted
juice of one lemon
1 tbsp honey
salt to taste


  1. Massage the kale with olive oil and salt in a large bowl. Make sure all leaves are coated and continue to massage for about two minutes. This helps to make the leaves less bitter. Set aside for 15 minutes.

  2. Add chopped fruit and nuts to kale mixture.

  3. Mix lemon juice and honey together and pour over salad. Add more salt to taste.


This salad gets better with age. Store covered in the refrigerator for up to four days.

Root to Stem:

Roughly chop the kale stems and use in stir fry or omelettes.