Name: Kale and Mustard Greens with Pepitas and Red Onion
Yield: 4 Servings
Ingredients: ¼ cup olive oil; 1 tablespoon fresh lemon juice, plus 1 teaspoon zest; Kosher salt and freshly ground pepper; ½ bunch curly kale, shredded (about 4 cups); ½ bunch mustard greens, torn into bite-size pieces (about 4 cups); ½ small red onion, thinly sliced; ¼ cups toasted pumpkin seeds (pepitas)

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Danny Kim

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Recipe notes