Tuscan Kale Salad (droolworthy)

INGREDIENTS

• 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

DIRECTIONS:
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.