Kale Ceasar Salad

Kale Ceasar Salad

1 head of kale
⅓ cup greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 clove of garlic, minced
1 tablespoon anchovy paste
3-4 tablespoons freshly grated Parmesan cheese
½ teaspoon ground pepper
½ teaspoon salt
Toppings:
Extra Parmesan
Chopped pecans or almonds

Remove kale leaves from the stalks and rinse well.  You can “wring” out the moisture–this accomplishes both removing the water as well as softening the kale leaves.

Chop the kale into bite-sized pieces (you don’t have to be gentle), and place in a large bowl.

In a bowl or a Ball jar with a well-fitting lid, combine the greek yogurt-salt and stir or shake well.

Pour a couple of tablespoons over the kale and toss very well.  Sprinkle with shaved Parmesan and/or nut and extra dressing as desired.

Serves 4.