my favorite version involves lacinato kale (aka tuscan or dinosaur or cavolo nero–the darker, less curly one), sliced apples, chopped toasted almonds, and a dressing with lots of lemon juice, grated pecorino, and olive oil.
tips: always cut out the ribs of the kale. it helps to dress in advance (30-60 mins) to let the acid soften the kale, but it’s not necessary. I also like chopping the kale thinly into ribbons, like a slaw, for easier chewing.
here are some variations on that theme:
version with watermelon, feta, and onions (not kale but could be)