For Mom and Dad’s 70th birthday dinner, we had ribs and this kale salad. The ribs were great, but we were literally elbowing each other out of the way for the kale leftovers the next day. Something about the salty cotija cheese mixed with the toasted pine nuts makes this crave-worthy.

INGREDIENTS
1 bunch kale
8 oz cotija cheese, or feta, crumbled
1/4 c pine nuts, lightly toasted
olive oil

Wash and stem the kale. Chop in small pieces, or whirl it in a food processor to very fine ribbons. Toss with cheese, pine nuts, and olive oil to taste.