Kale Salad

Slice the kale into very thin, short ribbons (think shredded iceberg lettuce). Juice and zest your lemon, and grate the parmigiano reggiano cheese (or buy pre-grated). Mince the garlic.

In a bowl large enough to hold the kale and do some tossing, add the kale. In a smaller bowl, combine the olive oil and lemon juice. Pour about half the lemon juice/olive oil mixture over the kale and toss. Add in the cheese, bread crumbs, garlic, and red pepper, if using, and toss to combine. Taste and adjust seasonings/flavors to your liking. Serve immediately or place in refrigerator until needed. Serves 4.

Note: Being that I am not a careful measurer when not baking, you may want or need to adjust the quantities of certain ingredients. I did try to estimate to the best of my abilities. The kale salad should be well dressed but not drenched, and the parmesan noticeable but not overpowering. As with so many dishes, this is one of balanced flavors. If you feel the lemon flavor needs punching up, add in some zest or more juice.