Enjoying kale doesn't mean you're doomed to plates of over-cooked bitter greens. Try this bright, fresh, and lemony salad, and you may just be craving kale all the time. The acid in the lemon juice "cooks" the kale, leaving it tender, while the chile flakes, pecorino cheese, and garlicky olive oil are there to make you (and your guests!) go back for seconds. Recipe adapted slightly from .
- 20 large leaves tuscan kale (a.k.a. cavolo nero, the flat-leafed kind), ribs removed, sliced
- 1 clove garlic
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/4 cup grated pecorino romano cheese, more for serving
- Pinch red chile flakes
- Salt (optional)
- 1 slice sourdough bread, toasted and broken into bread crumbs
- Place kale in a medium bowl.
- In a mortar and pestle (or food processor), combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt if needed.
- Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and more cheese. Serve within an hour after dressing it to avoid wilting leaves.