Rinse and pat dry one bunch of kale. Always check for aphids hiding in the curls of the kale and along the stem. Chop into roughly five cups.
In a non-reactive bowl, mix the chopped kale and the fresh juice of one lemon. Sprinkle the juice, don’t give the kale a bath in it.
Next, grind up some sea salt and add at least one heaping teaspoon to the bowl.
Mix it all together. You can do this with a spoon, if you’re a bit on the fastidious side. However, the juice and salt will have an easier time breaking down or “cooking” your kale if you mush it in with your hands, massaging it all together.
Let it sit for about ten minutes so the lemon juice can start to “cook”, or soften, the kale.
Afterwards add anything you’d like. Try roasted or raw peppers, feta (traditionally a raw milk cheese), any kind of raw nut. You could also add a tangy fruit like pomegranate, mango or mandarin oranges. Serve immediately.
