Leafy greens and kids don't always get along, but this Kale salad will leave them asking for seconds. The recipe matches thinly sliced kale (also known as a chiffonade) with lemon juice, olive oil and crumbled parmigian cheese. Add craisins, quinoa, chopped apples, brown rice, pecans or olives for a more substantive salad. Kids love tossing in the extra ingredients. Depending on how many add ins you use, this can be an entree salad or a side. This salad should keep for a week.
1 lb. raw kale
1 medium bulb fennel
1 cup parmegian cheese (crumbled, like Kraft does, not grated)