Ever have a bunch of kale in your refrigerator that was just past its prime? Not sure how to eat this kale because it's not quite fresh enough for a raw kale salad or smoothie and not crisp enough for kale chips...try a wilted kale salad. Wilted Kale Salad zest and juice of one small lemon 2 tsp olive oil ¼ tsp Dijon mustard ¼ tsp sea salt pinch of thyme ¼ cup raw pecans 1 tsp coconut oil 1 bunch kale, stems removed and leaves chopped 4 cups baby spinach leaves 1/4 red onion, thinly sliced 1 grapefruit, sectioned 2 roasted beets, sliced In a large salad bowl combine lemon zest and juice with olive oil, mustard, sea salt and thyme. Toast the pecans over medium heat on a dry skillet for a few minutes until fragrant and then set aside. Melt coconut oil in skillet and then add kale, cook the kale for 3-5 minutes, stirring frequently until just a bit wilted. Toss spinach and kale with the lemon dressing Add onion, grapefruit and beets to the