Kale and Cabbage

🥘 Ingredients

• of Lacinato or curly kale 2 head
• Lemon
• Kosher
• or large green cabbage ½ piece

1. 1

   Prepare: of Lacinato or curly kale , Lemon juice, Kosher salt or sea salt, or large green cabbage .
2. 2

   Use your fingers to strip out the tough middle ribs; discard the ribs. Roll up the leaves and slice thinly (i.e., chiffonade the kale). Wash and dry well.
3. 3

   Kale: In a large bowl, massage kale with a few squeezes of lemon juice and a pinch or two of salt (and a drizzle of olive oil if desired). Massage kale with your hands until softened somewhat but not too soft or limp.
4. 4

   Cabbage: If using a whole cabbage, slice it in half, lengthwise (save half for another recipe; wrap tightly and refrigerate). Slice the remaining portion in half lengthwise to get quarters, then slice out the tough center core. Use a mandoline (my preference) or a sharp knife to slice cabbage as thinly as possible.
5. 5

   Store kale in a perforated ziploc bag (or reusable bag) in the crisper for 5 to 6 days. Store cabbage in a reusable bag or ziploc for up to 1 week.