Kale salad.

Dr. Pritchford of Oriental Medicine and Modern Nutrition wrote that the more hardy greens don't have their nutritional structure destroyed by light cooking - which is awesome news. Our friends make kale salad that's pretty bangin'. They chop the kale really small and put it in a big bowl with a few tablespoons of apple cider vinegar and let it marinate, turning it many times before serving it. They then serve it with goji berries, fresh cut apples and raisins or currants - it's awesome and really easily to chew!