Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

TUSCAN KALE SALAD

serves 4

Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.

Ingredients

  • 4-6 cups kale, loosely packed, sliced leaves of
    Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
    juice of 1 lemon
    3-4 tablespoons extra-virgin olive oil
    2 cloves garlic, mashed
    salt & pepper, to taste
    hot red pepper flakes, to taste
    2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
    1/2 cup freshly made bread crumbs from lightly toasted bread

Preparation

  • Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
    Pour over kale in serving bowl and toss well.
    Add 2/3 of the cheese and toss again.
    Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Print
Print
Tuscan kale salad

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!