I highly recommend the popular raw kale salad made with Tuscan kale (Cavalo Nero, black kale) Recipes abound on the internet. I go with the lemon juice, olive oil, garlic, and parmesan blend version. Just enough oil to lightly coat leaves and bring it together. Keeps in the fridge for several days.
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Tommy is the member I'd most like to have lunch with :)
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Helpful tip: I buy spinach and mixed greens in large tubs from a warehouse club. But sometimes don't get all of it eaten before it goes "south". If you put a paper towel across the top of the greens and "hang it out" the lid, it wicks moisture from the greens. Weird, but it works! I have had spinach last a week longer than the expiration date.
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