I like tabouli, but I don’t like raw onions. I also think kale has far more health benefits than parsley. This twist on an old classic delivers familiar tastes in a new way.

Ingredients
Half a large white onion. (See notes)

Half a bunch of kale (about 8 to 10 stalks) – destemmed, torn into pieces

One large tomato, seeded, cut into bite-size pieces (just use the fleshy parts)

½ teaspoon seasoning salt

Lemon juice to taste (at least a tablespoon)

Olive oil for sautéing

Method
Julienne the onion and sauté it in the olive oil. Add seasoning salt (I use “Aunt Cora’s”). Stir often, cooking it until the onion pieces are translucent but still firm. Do not caramelize or wilt them.

Meanwhile, steam the kale. About 5 minutes in, stir it with a fork to further reduce its size.

Remove half the onion to use later. (see notes) and add the tomatoes and kale.

Add lemon juice. Stir frequently. Do not let the tomatoes get mushy.

Notes
I find it easier to cook the entire onion and save off half of it for another use. Store in the refrigerator and use within 4 days.

Serve with couscous. (I find Near East brand very good – tasty, and simple to make)
Makes four servings.