Curly Kale Slaw

• One large bunch kale, washed, the excess water shaken off
• 1 garlic clove, peeled and pressed through a garlic press, or minced
• 2 Tbsp fresh lemon juice (from about half a lemon)
• 2 Tbsp olive oil
• 1/4 tsp salt
• freshly grated Parmesan cheese
• 1/2 cup walnut pieces

1. To toast walnuts: Preheat oven to 350°F. On small baking sheet, place walnuts in oven until they are fragrant and look a shade darker, about 5 minutes. Remove from oven, and set aside to cool.

2. To make slaw: Strip ruffly leaves from kale's stems. Stack and bunch the leaves together on cutting board and use knife to cut across stack to make skinny slivers of kale. Place garlic, lemon juice, oil, and salt in large bowl, add kale and toss roughly with tongs to soften it. Taste, adding more lemon, oil, or salt to taste.

3. Add Parmesan cheese and walnuts and serve.