Shredded Kale + Lime + Cotija

• 1 small bunch (about 10 oz) lacinato kale, washed and dried and finely shredded
• Juice of 2 fresh limes
• 1 tbs extra-virgin olive oil
• 1/4 tsp kosher salt and freshly ground black pepper
• 2 ounces grated cotija cheese (can substitute crumbled feta)

Directions:

1. Put the kale in a large bowl and add the lime juice, oil, salt and pepper.
2. Using clean hands, rub the ingredients together with your hands (massage) until the leaves wilt, about 2 minutes.
3. Add the cheese, toss to combine, and let the salad sit at room temperature for at least 30 minutes (and up to 2 hours) before serving–or cover and refrigerate for up to 8 hours.
4. The salad is best served at room temperature.