Salad greens with kale croutons
Instructions:
- 2 cups kale stems, sliced;
- 2 tablespoons lemon juice;
- 1⁄2 teaspoon freshly ground black pepper;
- 4 cups fresh salad greens.
- CHOOSE:
- Crisp, dark colored leaves.
- STORE: Kale should be stored in the refrigerator and is best if used within 2-3 days.
- HOW TO USE: Wash well and remove stringy stalks. Kale can be steamed or stir-fried.
- Toss the kale stems with the lemon juice and black pepper.
- Refrigerate for 2 hours.
- Toss with fresh salad greens and serve.