A quick kale salad

Remove the bottom few inches of the stems from one bunch of kale - they tend to be too fibrous. Chop the kale into bite-sized pieces and rinse thoroughly under a few changes of cold water (bugs love kale too). Spin dry in a salad spinner. 

I usually like to make my dressing in the same bowl that I toss the salad in to save a dish. In a medium mixing bowl whisk together a spoonful of tahini, the zest and juice of one lemon, a finely grated garlic clove, and a little drizzle of maple syrup. Whisk in a little water until the dressing is a creamy consistency. Season with salt and black pepper. Add the kale to the bowl and really massage the dressing into the kale with your hands. Let the salad sit for 5 minutes and taste for seasoning.

The salad can be enjoyed as is or could be doctored up with all sorts of other fun things: fresh herbs, chopped nuts, shaved fennel, pickled chilis, crumbled feta. Go wild. Kale’s sturdiness means that this salad will keep great for several days in the fridge.