One bunch of Kale
One bunch asparagus
1/4 cup Parmesan or Pecorino Romano, shaved
1/4 cup Marcona Almonds
Rip the kale away from the stems and chop it into pieces. Place it into your salad bowl and, with your hands, massage and squeeze the kale. You want to do this for about 5 minutes, until the kale becomes soft.
Add a few tablespoons of water to a medium sized sauté pan and add in your trimmed asparagus. Let it steam and cook in the pan until it turns bright green, about 3 minutes. I like mine still a bit crisp.
Add the asparagus, cheese, and almonds to the kale and drizzle with olive oil and vinegar and a pinch of salt.
We loved this Eliza! We didn’t have kale but had arugula and it was delicious. It was the base of our dinner with some roasted chicken on top. Tonight we are going to have it with kale!