Unless you've been living under a rock, you know you need to include kale in your diet. Kale is rich in anti-oxidants and anti-inflammatory agents, is low in calories, contains protein and omega 3 oils, and has detoxifying properties. It's pretty much a perfect food. So how do you work it into your diet? Well, it's pretty easy actually. I juice kale every day, I bake it into chips, I toss it into a salad, cook it into my soups and sauces, and roll it around herbed quinoa for an amped up version of lettuce rolls. The simplest preparation is a salad using lemon juice to tenderize the leaves. Give this one a try:

Easiest Kale Salad

1 bunch kale, washed

Juice of 1/2 lemon

1/4 cup extra-virgin olive oil

Salt and pepper to taste

optional add-ins: 1/4 cup shredded Pecorino-Romano cheese, 1/4 cup dried cranberries, 2 tablespoons pepitas, 1/4 cup sliced almonds 

1. Remove the tough inner stalk from the kale leaves, then shred them and place in a large bowl.

2. Add the remaining ingredients to the kale and toss well. Set aside for at least 15 minutes before serving to allow the kale to soften and mellow in flavor. Can be kept in the refrigerator for 3 days.