Perfect 
Yum
Second hand Rose lunch, a slight revision of a few days ago. This time the broc/cauli we’re oven roasted with breadcrumbs and a spritz of evoo.
Sliced the remaining pork meatballs and zapped them with marinara and couscous.
The tart was lemon curd with berries, I had enough scrap dough for two small tarts.
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For years, I’ve refused to succumb to the phenom that is “massaged” kale salad, mocking the notion that my food should require a spa treatment in order to be palatable…. BUT I found myself with a bunch of kale leftover from the soup I made last week, and it was lunch time 
And so, I massaged TF out of the green stuff, after dressing it with olive oil & lemon juice, and showering it with a goodly amount of sea salt.
Meanwhile, I’d picked up a coupla fat KOS at the Asian market after dropping off my elderly neighbor at her massage, and seared one of them in butter. I also threw in a few sliced fingerling potatoes for good measure.
The grass clippings (yeah, still not a fan) and fungi needed some pimping up, so I added a lil chonk of Greek feta, thinly sliced red onion, half an avocado & a sprinkle of sumac. The taters never made it on the plate – the salad was ‘complete’ as it was.
It was… filling, but I’ll continue to cook the living sh!t out of kale, and get my own massage instead 
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I find Tuscan kale to be more palatable in a salad. I use the paddle on my mixer to do the massaging…helps some .
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Preferably with Smoked Pork Products (Grünkohl!)
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How can that be bad?
Have you tried oven roasting the whole leaf with evoo and salt…nice and crispy.
Pinkel! Have you found an equivalent stateside? I guess a fatty kielbasa would do, but it’s not entirely the same.
I think someone’s mentioned that before. This was all I had in the house… it’s ok. It was Very Filling 
Well…sometimes that’s what counts 
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I feel so healthy RN. Better have some pizza for dinner
That should fix it, only if you have with sausage!
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No cant say that I have.
There are some Butchers online that make it.
and of course Schaller & Weber
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This particular idea was come up with by Dominique Ansel.
https://www.dominiqueanselny.com/
ETA as @Nannybakes already pointed out.
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We actually make matzoh pizza for Passover: Put sheets of matxoh on baking sheet. Top with sauce, seasonings, shredded mozzarella, toppings of choice (ours are anchovies, mushrooms, black or Kalamata olives, jalapeno slices). Bake in medium oven until cheese melts.
I would never claim this is as good as real pizza.
Lots of Matzoh pizza is made in these regions. Ya gotta do what ya gotta do!
