4-6 cups kale, loosely packed, sliced leaves midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese or Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
For a seasonal variation of this recipe:
4-6 cups kale
1 apple chopped
toasted pecans, walnuts or almond
and dress with
Apple Cider Vinegar Dressing:
1 cup of olive oil
1/3 cup of Apple cider vinegar
½ tsp. djion mustard
1/2 teaspoon of fresh thyme
1 teaspoon salt
A little honey to taste
Combine all ingredients and mix well before using.Share to Print