Prep time: 20 minutes Serves 4
1 bunch kale, washed and de-stemmed
½ cup extra virgin olive oil, divided
¼ cup pine nuts (option to toast)
1 red bell pepper, thinly sliced
1 tablespoon quality sea salt
1 lemon, juiced
1 pomegranate, seeded
½ cup burrata cheese, shredded
Mix half of the olive oil and salt together in a small bowl. Use the mixture to massage the leaves of the kale. This will soften it and enhance the taste. Chop or chiffonade kale and combine with red pepper and pine nuts. Add pomegranate seeds and cheese. Toss with the remaining olive oil and lemon (or use Christa's Healthy Italian Dressing) and serve.
