Kale Salad
- Number of Servings: 4
Ingredients
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) 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 (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Serving Size: Makes 4 entree servings or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANAJCM.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Serving Size: Makes 4 entree servings or 8 side servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANAJCM.
Nutritional Info Amount Per Serving
- Calories: 260.1
- Total Fat: 16.7 g
- Cholesterol: 13.0 mg
- Sodium: 436.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.3 g
- Protein: 11.3 g
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