Kale is an excellent source of calcium and iron, and it makes a lovely bed for the Baked Winter Squash with Heirloom Beans and Hominy to sit on.
- Remove tough stems from kale. Wash kale thoroughly and dry in a salad spinner. Slice crossways into 1-inch strips. Set aside.
- In a mixing bowl, combine lemon juice, olive oil, garlic, and salt; whisk to blend. Add kale and toss until leaves are coated. Serve immediately or store, covered and refrigerated, for up to 1 day.