Another dish that’s “just an idea” and follows no particular recipe. I should really work on that. But I promise: just throw this stuff together in any ratio you prefer and it will come out just as lovely as you are.
Tuscan kale, rough chop
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Almonds, toasted, chopped
Massage the kale with lemon juice, oil, salt, and black pepper. Garnish with pomegranate, almonds, and cauliflower (I made my own, but feel free to purchase, or pick through jarred giardiniera). Great as a starter or side dish, but also enjoyed in copious amounts to qualify as an entree.