Serves: 5
Total Calories: 12

4 leaves kale, stemmed
1 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
1/4 red bell pepper, diced
1 tablespoon pine nuts or chopped cashews
1 tablespoon sliced black olives
dash ground pepper (optional)

Equipment:
cutting board
chef’s knife, 8-inch
medium bowl
citrus juicer or reamer
measuring spoons
serrated knife, 5-inch
tongs
saucepan (optional)

Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long, and put them in a medium bowl. Add the lemon juice, oil, and salt. Toss well with your hands, working the dressing into the greens. Add the bell pepper, pine nuts, and olives and toss gently. Season with ground pepper if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving.

Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.

Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.

Mediterranean Parsley: Replace the kale with 1 cup of minced fresh parsley. You do not need to work the dressing into the parsley with your hands; just toss everything together with a rubber spatula.

Nutritional Facts:

Serves: 5
Total Calories: 12
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cucumbers with fresh mint
carrots with moroccan spices
carrots with parsley and walnuts
coleslaw
latin american cabbage
mediterranean kale
dilly slaw
marinated vegetables
southern greens
tabouli
swiss chard with pine nuts and raisins