This recipe from Bon Appetit uses raw kale and brussles sprout to make a delicious, nutty salad.

For the salad:

1/2 bunch of Tuscan kale (about 1/4 lb. total), center stem discarded, leaves thinly sliced
1 pint of brussels sprouts, trimmed, finely grated or shredded with a knife
extra-virgin olive oil, to taste
1/4 cup almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino

For the dressing:

1/4 cup fresh lemon juice
1 Tbsp olive oil