Kale’s flavor and texture is an adjustment from your typical Romaine, so start off by lacing your normal salad with a handful of kale. Then, as you get used to it, use more kale and less lettuce. Prepare your leafy green bed like so: Separate the leaves from the thick stems and chop. In a large bowl, mix kale with lemon juice, a drizzle of oil and a pinch of kosher salt. Massage for two to three minutes until the kale starts to soften and wilt (for a softer texture). Then toss in your extras—we love a little freshly grated Parmesan cheese, pumpkin seeds or walnuts, and mandarin orange slices—and dress according to taste.
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