1 large bunch dinosaur kale, stems discarded and torn into bite sized pieces
1 shallot, minced
1/8th tsp sea salt (just a sprinkle)
2 T extra virgin olive oil
1/4 cup crumbled feta cheese
1/4 cup roughly chopped walnuts
In a large bowl, combine the kale, salt, shallot and olive oil. Toss well. Add the feta and walnuts. Serve immediately or keep for up to five days in the fridge.