Submitted by:
Megan Lewis
Category:
Soup/Salad
Country of Origin:
United States
Cook time:
15 minutes
Serves:
4
Ingredients:
1 bunch kale - any type
1 to 2 cloves garlic
1/4 teaspoon salt (I prefer kosher salt)
1 heaping cup packed freshly grated pamesan cheese (pre-grated is OK too, but get it fresh from deli counter if pre-grated)
1/4 cup olive oil
Juice of 1 large lemon
Steps:
1. Remove kale leaves from the stems. Wash kale leaves well and pat dry.
2. Chop kale into bite-sized pieces and put in a large serving bowl.
3. In a smaller bowl, smash the garlic with the salt so it becomes a paste.
4. Add the lemon juice to the garlic-salt paste.
5. Now add the grated parmesan cheese and olive oil to the lemon, garlic-paste mixture and stir well.
6. Pour mixture into the kale and toss well. I use my hands to massage the cheese mixture into the kale so it coats all the kale leaves.
7. Let the kale and dressing mingle for several minutes before serving.
8. You can also top the salad with toasted breadcrumbs, chopped almonds, or pepitas. Anything that adds a bit of crunch will do.
9. Enjoy!
What makes this recipe special?
I obtained this recipe from the owner of Heek's Farm at the Carrboro Farmer's Market. He always had the best greens and organic veggies. It reminds me of the wonderful famer's market in Carrboro, NC.