Kale Salad with dried cranberries and Sunflower Seeds

Serves about 4 to 6.

Note: This is one of the few green salads that tastes better several hours after it’s made. The trick here is to work the oil in with your fingertips first so the kale leaves break down and, in doing so, sweeten a bit. You can make this with any variety of kale, but the lacinato (sometimes called dinosaur) kale is particularly good as it’s the most tender. To prepare the kale, remove the tough rib that runs down the center of the leaves. Roll the leaves lengthwise and with a sharp knife, cut into thin ribbons. From Beth Dooley

• 8 to 10 oz. Tuscan or lacinato (dinosaur) kale, finely shredded (see Note)

• 1/4 c. extra-virgin olive oil, divided

• Coarse salt

• 1 garlic clove, minced

• 2 tbsp. balsamic vinegar

• 1/4 c. dried cranberries or raisins

• 1/4 c. roasted unsalted sunflower seeds

• Pinch of red pepper to taste

• Salt and pepper to taste

Directions

Put the kale into a large bowl and pour about 1 tablespoon of olive oil over the leaves and sprinkle with a little (about 1/2 teaspoon) salt. Work the oil and salt into the kale until the leaves are soft and glistening, adding a little more oil if necessary.

In a small bowl, whisk together the garlic, vinegar and the remaining oil. Pour the dressing over the kale and toss well with your hands, rubbing it into the greens. Toss in the dried cranberries and sunflower seeds and season to taste with the red pepper, salt and pepper.

Nutrition information per each of 6 servings:

Calories 150 Fat 12 g

Sodium 215 mg Sat. fat 2 g

Carbs 10 g Calcium 63 mg

Protein 3 g Chol 0 mg

Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2 ½ fat.