• 1 bunch kale (preferably lacinato or Russian red)
• 2 tablespoons lemon juice
• 1 large ruby red grapefruit
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 2 tablespoons pine nuts, toasted

1. Remove coarse stems from the kale leaves and discard (or save for vegetable stock!). Slice leaves into 1/4-inch thick strips using this roll and chop technique.
2. Using a sharp knife, remove the skin and white pith from the outside of the grapefruit. Working over a bowl, slice in between the membranes to remove the segments. Squeeze the remaining juice from the membrane into the bowl and set aside.
3. In a small bowl, combine the lemon juice and one tablespoon of the reserved grapefruit juice. Whisk in the olive oil and season generously with salt and pepper.
4. Using your hands, toss the dressing in with the kale leaves, massaging the leaves with your fingers as you go. Let sit for 20 minutes.
5. When you're ready to serve, toss the marinated kale leaves with the grapefruit segments and toasted pine nuts.

Sourse : Sheknows