I used to eat this all the time in the early years of my veg box because I was almost always guaranteed amazing kale and potatoes. I eventually started to use my kale and potatoes in other things, but I decided to go back to this favourite. It is simple and easy. I usually make this salad with kale and potato base and then add other things I have in my veg box. This time I added fennel and chickpeas. I have also added some combination of nondairy/dairy feta, smoked tofu, brown rice, various nuts and seeds, and avocado. Basically whatever odds and ends I have kicking around.

Make a vinaigrette using the juice and zest of a lemon, 1/3 cup of olive oil, 1/4 tsp of salt, and 1/2 tsp of sugar or other sweetener. Finely tear one bunch of kale and massage the vinaigrette into the kale for about 5-10 minutes (however long you can manage) and add half a tin of chickpeas or other pulses/beans.

Chop 5 or 6 small/medium potatoes and boil in salted water until tender. Add to marinating kale and chickpeas (if using leftover rice or grains, add that now). Add a bit more oil if needed and some fresh herbs and more salt and pepper if needed. Let everything sit for at least an hour, but it is better if it is left longer. Top with seeds or nuts or whatever additions you like before serving.