I just loved this salad. I feel like it is a LITTLE bit of a cheat because the kale isn't raw (it is lightly steamed), but it is just delicious, and I prefer the steamed texture, especially with the crunchy sunflower seeds on top. Once again, I got this recipe from my amazing Harvest Moons Farm CSA.
1 bunch kale
2 tsp. lemon juice
1 medium clove garlic
1 Tb. extra virgin olive oil
salt and pepper to taste
1/3 cup crumbled feta (ricotta salata would work here too)
1/8 cup sunflower seeds
Mince the garlic finely, and let it sit for five minutes (apparently this enhances its health-promoting properties - who knew??). Fill a steam with about three inches of water and let it come to a boil over medium high heat. While that's happening, chop your (cleaned and stemmed) kale into 1/2 inch wide slices, and then cut it again crosswise, so you have some nice bite-sized pieces. Once the water is boiling, add the kale to the steamer and cover it, steaming for a total of five minutes.
Transfer the kale (while still hot) to a salad bowl and toss it with the garlic, lemon juice, salt, pepper and extra virgin olive oil. Let come to room temperature and serve topped with the feta and sunflower seeds.
Note: I ate an entire bowl of this myself one day for lunch, so if you are preparing this for a crowd, you might want to multiply the recipe accordingly.