Kale In A Ziploc

• 1 bunch Kale, roughly chopped off stem
• 2 Anchovy fillets
• 3-4 tablespoons Olive Oil
• 4 Cloves Garlic, smashed
• 1 Lemon, thinly sliced, seeds removed
• 1 pinch Sea Salt
• Fresh ground black pepper to taste
• Pecorino, pine nuts, or any other embellishments you love

1. Throw the anchovy fillets, sea salt and 3 TB olive oil into a Gallon-size Ziploc bag. Seal bag. Mush around until the anchovy dissolves.
2. Add the smashed garlic cloves, lemon and Kale. Reseal, pressing out as much air as possible, and then massage the bag for a couple of minutes. If your kids are waiting for dinner, give it to them to play with!
3. Place bag into the refrigerator and let sit as long as you can stand it, or up to 3 days if you forget about it. (Not likely!)
4. Pour directly into salad bowl, sprinkle with salt and pepper, and whatever additional toppings you like on your kale...pecorino is our favorite, feta cheese, avocados, and toasted pine nuts have all made showings at one point or another. If the salad seems dry, an extra swirl of olive oil never hurt anyone!

stem, anchovy fillets, olive oil, garlic, lemon, salt, fresh ground black pepper, nuts

Taken from food52.com/recipes/26152-kale-in-a-ziploc (may not work)