- 1 bunch of kale
- 1 lemon
- 2 cloves garlic
- 3-4 Tbsp olive oil
- 3-4 Tbsp parmesan or dry jack
- 3-4 Tbsp panko breadcrumbs
- Sea salt and freshly ground pepper
A delicious and healthy new way to use kale! Try this salad for an interesting twist on such a versatile ingredient.
Wash the kale, shake off excess moisture and blot dry with paper towels or cloth. Remove and discard stalks. Finely shred kale leaves with a sharp knife and place 4-5 cups of shredded leaves in a large bowl. (you may increase the size of the salad, just adjust other ingredients proportionately). Squeeze juice from lemon over kale and toss. Mash the garlic cloves using the flat edge of a knife on a cutting board to form a paste (or use a garlic press) and add to kale, tossing thoroughly to combine. Drizzle olive oil over kale, toss. Sprinkle finely grated parmesan over salad or try some dry jack cheese for a change of pace. Toss and then sprinkle panko bread crumbs over the salad and toss to combine. Season with salt and a few grinds of pepper. Allow to sit for about 15-20 minutes to combine flavors. Serve at room temperature.