I’m not kidding when I tell you this will be the Best Kale Salad you’ll ever eat. In fact, try it out on your kale-hating friends and watch them convert before your eyes. All you need is kale, garlic, lemon, olive oil, breadcrumbs, and Parmesan. The way the kale leaves get coated in the cheese and breadcrumbs… DIVINE.
This recipe is inspired by the Tuscan Kale Salad at @livetruefood. (EDIT: which I just learned was started by @jj__mc !!) I make it all the time, but it also makes for an amazing Thanksgiving side. The MAIN thing I want everyone to know about this recipe is that measuring isn’t really important. It’s all about taste testing. I usually just wing it, but I’ll taste and see if it needs more lemon, olive oil, salt, or cheese (usually it always needs more cheese), but start with my recipe as a base, and taste from there. You can’t f it up, I promise.
RECIPE (serves 2-4)
2 bunches kale, stems removed and leaves chopped (about 4 cups)
Olive oil
Salt & pepper
4 large garlic cloves, very finely minced
Juice of 2-3 lemons
3/4 cup grated Parmesan
1/4 breadcrumbs, lightly toasted
Add kale to a large bowl, and add drizzle of olive oil and a pinch of salt. Massage thoroughly with your hands until kale is soft. Add in the garlic, and toss. Add the lemon juice (I’d start with 1-2 lemons), another drizzle of olive oil, the Parmesan, and breadcrumbs along with some more salt and pepper, and toss thoroughly.
Taste test, and then add of whatever flavor you like the best! I tend to add more lemon here along with more cheese and breadcrumbs. You really want the kale leaves to be coated in cheese and breadcrumbs, but it’s up to your preference how much you like!