This simple dish highlights fresh produce and can be easily made vegan by omitting the feta.
1 bunch of kale, cut or torn into small pieces
1 teaspoon salt
2-3 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1/2 cup cooked quinoa
1 cup fresh cherries, pitted and coarsely chopped (if not in season, substitute unsweetened dried cherries)
1/2 cup toasted almonds, chopped
1/4 cup feta, crumbled (optional)
freshly ground black pepper
Combine the kale, salt, olive oil, and lemon juice in a bowl. Massage the kale with your hands and observe how it begins to darken in color and become more “cooked” in texture. Do this for about 5 minutes or until it is a texture you like. Mix in the quinoa, cherries, and almonds. Top with feta.