Firstly, I realize that I have several kale recipes on my website. BUT, in my defense, they are all delicious. Though, in having so many recipes, I think I’ve become a Brooklyn stereotype. But, hey, I don’t care because my appetite at lunch yesterday while working from home was sated.

• 1 bunch of dinosaur kale, thinly chopped
• A handful of raw almonds, toasted, then chopped
• 1 can of chickpeas, rinsed*
• 2-3 tsp of olive oil
• juice of 1 lemon
• shaved pecorino
• salt and pepper to taste

Note, I find that if I massage the kale with the oil I use less oil. So, then, massage olive oil into the kale leaves until they are well-coated, add remaining ingredients and toss. You can add some lemon zest too, but, for me, the juice was just perfect.

*Now that I think of it, this would kick it up a bit if the chickpeas were roasted in the oven and then cooled slightly. Hmmm…next time!