Kale and Orange Salad

I had some orange juice in the fridge that was occupying a lot of space and I wanted it to go into a dish.

• 1 bunch kale, leaves torn off the stalks
• 1/4 cup orange juice 
• 2 tablespoons olive oil 
• 1 teaspoon sugar 
• 1 clove garlic, pressed or grated 
• Salt and freshly ground black pepper
• 1 heaping tablespoon sour cream or plain Greek yogurt 
• 3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks 
• 4 ounces goat cheese (chevre) or sliced red onions or chopped nuts

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
Add some optional ingredients and serve.