1 bunch purple kale
2 tbsn California extra virgin olive oil
1/ tspn salt
1 lemon
1/2 teaspoon of dry oregano
this purple kale recipe is such an easy and delicious you will want to cook this over and over
chop kale leaves away from stem roll them up and chop in ribbons then across the other way to create small bite size pieces wash and spin dry place in a zip lock bag add lemon juice salt black pepper oregano and olive oil, place in the refrigerator for at least 30 min masssage it before taking it out of the bag and then straight on to a plate finish it with a round of extra virgin olive oil, this would be a perfect side to a chicken or fish recipe, Enjoy
