Source: National Cancer Institute
- 2 cups kale stems sliced
- 2 tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
- 4 cups fresh salad greens
- 1. Toss the kale stems with the lemon juice and black pepper.
- 2. Refrigerate for 2 hours.
- 3. Toss with fresh salad greens and serve.