I came home from Allandale Farm with dinosaur kale, which is a bit different from the curly variety I usually buy. The leaves are darker and softer as well.
People rave about Kale Chips, but I prefer using kale for massaged salad. I found this recipe for Kale Salad with Pecorino and Lemon, and decided to use both the dino kale and the Swiss chard to create a larger salad. The first step is to cut the stems out of the leaves, and then cut the leaves in a chiffonade. You basically need to roll the leaves up and slice, and this video provides a good demonstration. Then you combine the cut greens with olive oil, freshly squeezed lemon juice, salt, and pepper, and let it sit for at least an hour. You can garnish it with the sharp cheese of your choice, and serve.
After just an hour, the leaves were as tender as spinach, and full of flavor. I think the combination of kale and chard worked well to provide some variety. A bowl full of greens is the perfect base for any meal.