Black Kale and Black Olive Salad

• 1 large bunch black kale (about 1 pound), cut into thin ribbons
• 1/2 cup black olives, pitted and chopped
• 1/4 cup grated Parmesan or other hard cheese
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• Salt
• Black pepper

1. Combine the kale, olives and cheese in a large bowl.
2. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
3. Taste and adjust the seasoning if necessary.
4. Serve immediately or refrigerate for up to an hour.

black kale, black olives, hard cheese, olive oil, sherry vinegar, salt, black pepper

Taken from cooking.nytimes.com/recipes/1015041 (may not work)