1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 cups torn kale leaves
2 cups torn Swiss chard leaves
4 teaspoons unsalted pumpkinseed kernels
1/4 cup sliced green onions (about 2)
1 ounce shaved pecorino Romano
1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.
Variation 1. Spicy Soy
Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and 1/4 cup chopped cilantro; toss. Let stand 8 minutes.
Variation 2. Greek-Style
Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1 ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 kalamata olives, pitted and quartered. Toss.
Variation 3. Apple-Walnut
Combine 1 tablespoon cider vinegar, 1 tablespoon walnut oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2 teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese, and 2 tablespoons toasted walnuts; toss.