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# 1 large bunch lacinato or dino kale (remove stem & chiffonade to 1/8", give a few coarse cross-chops)
# 1/2 large red bell pepper, thinly sliced & cut into 1" pieces
# 1/2 large red onion, finely sliced and coarsely chopped
# 1/2 large fennel bulb (or 1 small - to your taste!), thinly sliced & coarsely chopped
# 1/4-1/2 c Meyer lemon juice
# fresh rosemary & oregano to taste, finely minced
# 1/4 c capers, rinsed & coarsely chopped
# 1/4 c pitted kalamata or nicoise olives, coarsely chopped (optional)
# extra virgin olive oil to taste
# fresh ground black pepper to taste
Quantity
0
Quantity Unit
Servings
Prep Time (minutes)
45
Cook Time (minutes)
0
Ready In (minutes)
45
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