Wholesome and nutritious with a bit of a kick. Courtesy of Mark Bittman.
- 1 large bunch of black kale-about 1 lb, cut into fine ribbons
- 1/2 cup black olives, pitted and sliced
- 1/4 cup of grated parmesan
- 1/4 cup olive oil
- 2tsp sherry vinegar
- salt and pepper
Combine kale, olives and parmesan in a large bowl. Drizzle with oil and vinegar. Add salt and lots of pepper. Toss and serve.
