With a savory salad. Dress kale a day ahead; toss at the table.

Ingredients

　　1/2 shallot, chopped

　　1 teaspoon honey

　　1/2 teaspoon kosher salt

　　1/4 teaspoon red pepper flakes

　　2 bunches kale, stems removed, leaves shredded or finely chopped

　　2 tablespoons extra-virgin olive oil

　　1/3 cup sliced almonds

　　8 dates, pitted and chopped

　　2 1/2 ounces Parmesan, shaved with a peeler

　　In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Nutrition Per Serving

　　9 g fat

　　2 g saturated

　　19 g carbohydrates

　　3 g fiber

　　8 g protein

　　#### Nutritional analysis provided by Self