Lemony Kale Salad

• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 cups torn kale leaves
• 2 cups torn Swiss chard leaves
• 4 teaspoons unsalted pumpkinseed kernels
• 1/4 cup sliced green onions (about 2)
• 1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

Serves 6 (1 c.); 65 calories.

VERDICT:  Sadly, it turned out the Parmesan I had planned on using in this salad had gone moldy, so I don't think I can judge it properly.  I'm willing to try it again, but perhaps would wilt the kale a bit first.  Keep.