Adapted from hippkitchen.com
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
¼ cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons raw honey
Freshly ground black pepper
1 cup stone fruit in small dice (apricots, plums, nectarines, and/or peaches)
½ cup roasted pepitas (pumpkin seeds) or toasted sunflower seeds
- In large serving bowl, add the kale, half the lemon juice, a drizzle of oil, and a little kosher salt. Massage with your fingers, rubbing the leaves, until the kale starts to soften and wilt, about 2–3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until dressing emulsifies and it tastes good.
- Pour the dressing over the kale (enough to lightly coat), and add the diced stone fruit and toss.
- Let sit for 10–15 minutes (optional), sprinkle on pepitas or sunflower seeds, and serve.
Serves 4. Prep time, 10–15 minutes; wait time, 10–15 minutes (optional).
Cook’s note: Gently massaging the kale breaks down the cellulose walls, releasing the water and “cooking” the kale, softening it into a state of lusciousness. The acidity in the lemon also helps with this process, so if available, allow wait time before serving.