Santa Monica

Los Angeles

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Jo-e Sutton, CHHC

Certified Holistic Health Counselor

Professional Human Design Analyst

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May 10, 2017

½- pound baby kale or 1 head curly or dinosaur kale 


1- ½ Tbsp. extra virgin olive oil

Juice of ½- lemon

½- tsp. sea salt

¼- cup pine nuts
, (optional)

2- Tbsp. dried cranberry (optional)


Soak and wash kale.

If it is baby kale, simply pour in a bowl.

If it is adult kale, remove the inner stems by wrapping one hand around the part of the stem where the leaf ends and with your other hand, pull the stem out.

Pile the kale leaves on top of each other.

Roll them up like a tight burrito and chop into slivers, then chop in the other direction.

Place in a large bowl.

Drizzle olive oil

Sprinkle salt

Massage the kale for 3 to 5- minutes.  It will become dark, wilted and reduced in size.

Squeeze the lemon juice over the salad and stir

Add pine nuts and cranberry.

Toss and serve.

Refrigerate any leftovers as the lemon juice continues to soften the kale over night.