preferably lacinato or dinosaur kale
fresh lemon juice
finely minced garlic
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.