I am a big fan of kale. It’s not only nutrient dense, but it also tastes good too – if you prepare it properly.

Preparation is key, and today I’m bringing it back to the basics.

This is how you prepare kale so that it’s palatable and wonderful.

Here is what you need:

1 head of organic kale, flat or curly
1 tbsp EVOO
1/4 tsp sea salt
1/4 tsp ground black pepper

1. Rinse the kale to get all the sand out, and pat it dry with a paper towel. It doesn’t have to be perfectly dry. Just make sure it’s not sopping wet.

2. For each leaf of kale, using your fingers, tear the leaf away from the spine on either side, tossing the spine away. Do this for each piece of kale.

3. Once the kale has been de-spined, place the leaves on top of each other and roll it like a burrito. Take a sharp chef’s knife and chop up the kale into bite sized pieces.

4. Place the chopped kale in a large bowl, and drizzle with 1 tablespoon of EVOO, 1/4 teaspoon of sea salt, and 1/4 teaspoon of pepper.

5. Using you hands, massage the oil and seasonings into the kale, ensuring that each piece is coated.

6. That’s it! Store the kale in the fridge until you’re ready to use it either for your next salad or to saute for a nice meal.

Enjoy!