Marinated Kale

Kale is an excellent source of calcium and iron, and it makes a lovely bed for the Stuffed Acorn Squash to sit on.

1 bunch Kale
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil
2 tsp. finely minced garlic (about 3 large cloves)
½ tsp. sea salt

Remove tough stems for kale. Wash kale thoroughly and pat dry. Slice crossways into 1-inch strips. Set aside.

In a mixing bowl, combine lemon juice, olive oil, garlic, and salt; whisk to blend. Add kale and toss until leaves are coated. Serve immediately or store, covered and refrigerated, for up to 1 day.