YIELD: 4 to 6 servings
1 bunch dinosaur kale
1 bunch rainbow chard
zest of 1 lemon
¼ cup lemon juice
¼ cup olive oil
1 Tbsp. agave nectar
¼ tsp. kosher salt
½ cup toasted, salted sunflower seeds
optional, for garnish:
1. Remove and discard thick center stalks of kale and cut leaves into 2-inch pieces.
2. Remove chard stems and cut into ¼-inch slices. Cut leaves into 2-inch pieces.
3. In small bowl, combine lemon zest and juice, olive oil, agave and salt. Whisk to combine to make dressing.
4. In large bowl, mix kale and chard together. Add sunflower seeds. Add dressing and mix well.
Recipe: Jason Hull, Marin Country Day School