Recipe: Shredded Parmesan Kale Salad

2 medium bunches of kale, destemmed and finely chopped (8-9 cups chopped)

2 large garlic cloves

1/4 cup fresh lemon juice

4 tablespoons olive oil

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 - 1/2 cup dried sweetened cranberries

1 cup pecan halves, toasted

1/2 cup finely grated parmesan

Preheat the oven to 300 degrees F. Spread the pecans onto a baking sheet and toast until fragrant and slightly golden (8-10 minutes). Wash, finely chop and spin dry the kale - place it in a large bowl and set aside. Prepare the dressing in a food processor. First process the garlic until minced, then add lemon juice, 3 tablespoons olive oil, salt and pepper and process until combined. Adjust to taste. Pour the dressing over the kale and mix it with your hands or toss with spoons for about a minute. Prepare the pecan topping. Place pecans in food processor and process until about the size of peas. Add parmesan, 1 tablespoon olive oil, and a pinch or two of sea salt and process until it has a coarse crumb texture. Sprinkle the pecan parmesan and a handful or two of dried cranberries over the salad. Wrap and place in the fridge for 30-60 minutes to allow the kale to soften.