May 7, 2014
1 small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried and finely shredded
Juice of 2 fresh limes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces grated cotija cheese (can substitute crumbled feta or ricotta salata)
Put the kale in a large bowl and add the lime juice, oil and salt. Using impeccably clean hands, rub the ingredients together with your hands (massage) until the leaves wilt, about 2 minutes. Add the cheese, toss to combine, and let the salad sit at room temperature for at least 30 minutes (and up to 2 hours) before serving--or cover and refrigerate for up to 8 hours. The salad is best served at room temperature.