With all the kale that we have been getting in our CSA, sometimes it’s hard to come up with new things to do with it. I find a simple kale salad is a great, healthy way to use up greens. Plus, it can be done quickly. One of my favorites is shredded kale tossed with red wine vinegar and mixed with roasted pecans, raw onion, and slivers of a sharp cheddar cheese.
Take one bunch of kale, clean, dry, and cut into thin stipes. Toss with about a quarter-cup red wine vinegar and let settle for about an hour to three hours. Fill bowls with kale (serves about four to five people) and top with finely sliced onion slices, seven to ten nuts and slivers of cheese. Serve!