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Autumn kale salad


1 bunch red Russian kale
1 bunch rainbow Swiss chard
¼ cup chopped Turkish figs
1 oz. ricotta salata cheese
1 red beet peeled, halved and thinly sliced
Juice of 1 lemon
1 tsp olive oil
½ tsp cinnamon
¼ cup toasted pistachios
Clean kale and chard; keep leaves whole.
Lightly sauté in a pan with olive oil until slightly wilted and color has brightened. Remove greens from pan and add beets; lightly sauté until tender.
Toss everything together and garnish with zest of one lemon or fresh chopped tarragon.
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