Lacinato Kale: I prefer this kale over regular kale, it has flat leaves and darker color. It’s also called black or dinosaur kale or cavolo nero. You can use any kale you have or any greens you prefer.

I highly recommend massaging the kale before serving. It loosens up the fibers, makes the kale softer and easier to chew. Simply put the chopped kale in a large bowl, add 1 tsp olive oil and a small pinch of sea salt, and massage with your hands for 30 seconds or so. It will reduce in size and turn darker.

Dressing: If you don’t have fresh herbs, use 1 tsp dried. I like to break up dried rosemary in the palm of my hand before using it as it can be pretty hard and sharp which is why I’m using fresh. You can use any other fresh or dried herbs you like. Chives, sage, or parsley work great.

Storing: Store the salad in the fridge for up to 2 days with the cheese and 3 without. If it’s already dressed, the kale will wilt down faster but I personally don’t mind.