Lemony Kale Salad

recipe courtesy Cooking Light Magazine

Lemony Kale Salad

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 pumpkin seed kernels

1/4 cup sliced green onions (about 2) 

1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.  Serves 6.