Shredded Kale Salad

2 medium bunches lacinato/dinosaur kale, finely chopped (8 C. chopped)

2 large garlic cloves

¼ C. fresh lemon juice (from one lemon)

3 to 4 T. extra virgin olive oil (Cook’s note: “I sub roasted almond oil.”)

¼ tsp. fine-grain sea salt

¼ tsp. freshly ground black pepper

1 to 3 handfuls dried sweet cranberries, for garnish

For Pecan Parmesan:

1 C. pecan halves, toasted

1½ T. nutritional yeast

1 T. extra virgin olive oil

2 pinches fine-grain sea salt

Preheat the oven to 300°. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.

Remove the stems from the kale and discard. Finely chop the kale leaves (the smaller, the better). Wash the kale and spin dry. Place dried kale into a large bowl.

For the dressing, in a mini food processor, process the garlic until minced. Add the lemon, oil, salt and pepper, and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it in with your hands or toss with spoons. Ensure everything is coated properly.

For the pecan Parmesan, rinse out the processor and pat dry. Add the pecans and process until the pecans are the size of peas or a bit larger. Add the nutritional yeast, oil and salt and process again until it’s a coarse crumb.

Be sure not to over-process — you still want a nice crunchy texture and not powder.

Sprinkle the pecan mixture all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the refrigerator for 30 to 60 minutes to soften.

Cook’s note: “I don’t recommend preparing this salad the day before and leaving it refrigerated overnight.”