1 lacinato kale (aka dinosaur tuscan kale), stems removed and cut into 1/2-inch ribbons
1 spinach, stems removed and cut into 1/2-inch ribbons
juice of 1 lemon
1 clove garlic, minced or grated with a microplane
3 extra-virgin olive oil
2 grated white cheddar
salt, and fresh black pepper, to taste
2 cilantro, stems removed
1/2 chia seeds (optional)
Directions
In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered.
Place the kale and spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients (including the cheese). Whisk together until full incorporated and pour over the greens. Toss to combine and let sit for 15-30 minutes to soften the greens.
After that time, add about half of the pickled red onions (the rest will stay for up to 1 week in the fridge), roughly tear the cilantro on top and sprinkle with the chia seeds. Serve immediately with extra fresh pepper, if desired.