Saturday, May 15, 2010

Tuscan Kale Salad (droolworthy)

  • 4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
  • Juice of 1 Lemon
  • 3-4 T Extra-Virgin Olive Oil
  • 2 cloves Garlic, mashed
  • Salt & Pepper, to taste
  • Hot Red Pepper Flakes, to taste
  • 2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
  • 1 tsp ground flax seeds

Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, 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. Toss again and top with remaining cheese.

Recipe adapted from True Foods Kitchen.

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