Ingredients

- 1 bunch kale, preferably lacinto or dino

- 1/4 cup extra virgin olive oil

- 2 tablespoonsBragg's liquid aminos
(or tamari sauce)

- 1 lime

- 4 - 5 cloves garlic

- green salad leaves

Optional: Add seeds or nuts for a topping. Add other veggies, such as shredded red cabbage or carrot for color.

Chop the kale into fine strips.

Measure 1/4 cup of olive oil and pour into a bowl. Measure 2 Tblsp. Bragg's Liquid Aminos and add to bowl. Tamari sauce may also be used, but the flavor is less ideal.

Roll a lime on a hard surface, cut in half, and juice both halves into the bowl.

Use a garlic press or dice 4 - 5 cloves of garlic and add to bowl.

Mix dressing well and pour over the greens. Toss the salad and let sit for 10 - 20 minutes before serving to allow the greens to soften.

Optional: Add seeds or nuts for a topping. Add other veggies, such as shredded red cabbage or carrot for color. Serve cold.