Jessie’s Kale Salad

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We had this amazing kale salad at our best friend Jessie’s house. She said she got it from a magazine, but I’m giving her all the credit because she is an excellent cook.

Jessie’s Kale Salad- serves 8

1/2 a lemon- you need the juice
1/2 a shallot chopped
1 teaspoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
2 bunches of de-stemed kale
2 tablespoons olive oil
1/3 cup sliced almonds
8 dated, pitted and chopped
A sprinkle of Parmesan cheese

How-to:
In a bowl whisk together lemon juice, shallot, honey, salt, and pepper flakes.
Add kale and toss well. Let it sit 20 minutes. Mix in oil. Refrigerate for up to 1 day or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly until color turns golden (1-2 minutes). Add almonds, dates and cheese to kale and serve.

We had our kale salad with fried potatoes.

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Reheated mixed grain casserole (which we sprinkled on the potatoes).

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And honey corn bread!

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Thanks for the yummy recipe, Jessie!

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