Massaged Kale and Currant Salad

1 bunch kale (or mustard greens)
1 tsp sea salt (or less, to taste)
1/4 cup diced red onion
1/3 cup currants (or golden raisins)
1/4 cup diced apples (about 1/2 apple)
1/3 cup sunflower seeds, toasted (or pine nuts)
1/4 cup olive oil
4 Tbsp unfiltered apple cider vinegar (or less, to taste)
1/3 cup Gorgonzola cheese, crumbled (or feta)

1. Destem kale by pulling leaves away from the stems.  Wash leaves.  Spin or pat dry.  Stack leaves, roll up, and cut into thin ribbons.  Put kale in large mixing bowl.  Add salt, and massage it into the kale with your hands for 2 minutes.
2. Stir onion, currants, apple, and sunflower seeds into kale.  Dress with oil and vinegar.  Taste for salt and vinegar, adding more if necessary.  When at desired flavor, toss in cheese.  The salad will keep for several days and still be great!

Source: Feeding the Whole Family

Try #1 and 2 - June 2013
I used kale the first time and mustard greens the second.  I also made the substitutions in italics.  One teaspoon of salt was a little too much for the first time, so the second time I added just a couple pinches.  This is a good salad, and could probably be done with any hearty green.