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Kale Ceviche

From Sequatchie Grown

<p>A snappy, fresh kale salad where the kale is cooked by the acid of the lemon juice.</p>
Source: Southern Farmers Market Cookbook (Entered by Laura Jones)
Serves: 6-8

3-4 bunches Kale
1/2 Onion, finely chopped
Juice of 2 lemons
1/4 teaspoon Cayenne pepper
1/4 cup Extra virgin olive oil
Salt and pepper to taste

Step by Step Instructions
  1. Rinse the kale and tear into bite-size pieces, making sure to remove the tough stems. Place the kale and onion in a large salad bowl. Pour lemon juice over top and toss thoroughly, coating all the leaves. Add cayenne, oil, salt, and pepper. Toss together well, cover, and refrigerate overnight. This will give the acidity enough time to “sink” into the kale and soften it before eating.