Kale salad

  • Time cooking time: None
  • Yield Serves: 4


    4-6 cups kale, loosely packed kale leaves
    juice of 1 lemon
    3-4 tablespoons extra-virgin olive oil
    2 cloves garlic, mashed
    1 minced shallot
    salt and pepper, to taste
    hot red pepper flakes, to taste
    2/3 cup grated Pecorino, Asiago or Parmesan


    Wash and spin dry the kale leaves and chop finely.

    Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch 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. Toss again, and top with remaining cheese.
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