A raw massaged kale recipe perfect to eat on it’s own or use as a salad base to add more veggie goodness to.
2 heavy handfuls (2-3 cups) of organic raw kale leaves (I prefer the lacinato a.k.a. “dino” variety)
1 tsp. of olive oil (I’ve use truffle oil occasionally and it is AMAZING)
1 lemon, juiced
1 tsp. of Celtic sea salt