Ingredients
2 bunches Tuscan kale, leaves only
1-2 garlic gloves, passed through a garlic press
6 Tbsp extra virgin olive oil
juice squeezed from 2 lemons
1/2 tsp salt
black pepper to taste
1/4 c plain bread crumbs
1/4 -1/2 c finely grated parmesan cheese
Preparation
Gently rip out kale stems with your fingers and throw away the stems. Stack up kale leaves or roll and cut in small stripes.
Put the garlic, olive oil, lemon juice and salt in a small jar or other container with lid. Shake.
Pour dressing over kale and toss well. Let salad sit for at least 5 mi n so the lemon juice can tenderize the kale leaves.
Sprinkle with bread crumbs and cheese, mix well and enjoy!
