Easy Paleo Kale Salad

2 large bunches lacinato or curly kale, de-stemmed

1 clove garlic, mashed, chopped or microplaned

juice of 1-2 lemons

2 tbsp olive oil

2 tbs fresh grated grass-fed parmesan cheese*

salt and pepper to taste

(*sub 1 tsp nutritional yeast if vegan)

Shred washed kale into bite size pieces, making sure to remove stems. In a small bowl, mix mashed garlic, lemon juice, olive oil and salt. Dress kale with dressing and using clean hands, massage into the kale for 1 minute, making sure you get all the leaves. (This process breaks down the kale and makes it taste sweeter). Add pepper and toss with parmesan. Serve with warm chicken breast. {Keeps in fridge for 1-2 days.}