We finally had enough kale in the garden to actually make something. I’ve eaten some good kale salads but never actually made one, so I hit the ‘net in search of good recipes. This one was posted by Aarti Sequeira on the Food Network website in 2010. It was easy and delicious!
Ingredients:
1 bunch of kale, stalks removed, leaves thinly sliced
Juice of 1 lemon
¼ cup extra-virgin olive oil (plus extra for drizzling)
Kosher salt
2 tsp. honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
2 Tbs. toasted pumpkin seeds or pine nuts
Directions:
Place the kale in a large serving bowl. Add half the lemon juice, a drizzle of oil and a sprinkle of kosher salt and “massage” the salad with your hands until the kale starts to soften and wilt, about 2 to 3 minutes.
In a small bowl, whisk the remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of olive oil while whisking.
Pour the dressing over the kale, and add the mango and pumpkin seeds or pine nuts. Toss and serve.
Serves 4
Bobbie's Best Recipes 
What an interesting pairing, Bobby: kale and mango. Sounds good. And it looks good. Mary likes kale, so I’ll print this out for her.
Looking ahead, I just made reservations for Eli’s wedding. Do you know if other cousins will be going? You and Joe? The younger generation maybe?
I received Aaron’s latest blast email. Life seems to be going well for him.
And I was pleased to see all the publicity the young people redeveloping parts of Detroit are getting nowadays. That must make you feel good.
Hi to Joe. Hope you both are well, and I hope your consulting business is growing.
Bernie