Black Kale Salad
INGREDIENTS:
4 C. black kale (aka Lacinato, Dinosaur, Cavolo Nero), rib removed, rinsed, chopped, & loosely packed
Juice of 4 lemons, freshly squeezed
½ C cold-pressed extra virgin olive oil
2 cloves fresh garlic, minced
1 t. crushed red pepper flakes
¼ C. Parmesan Reggiano, microplaned (finely grated)
¼ C. Panko (Japanese) bread crumbs, toasted
DIRECTIONS:
Chop the garlic cloves and allow to rest for about 10 minutes while you prep the remaining ingredients (this will allow the heart-healthy organo-sulfur compounds to develop). Spread bread crumbs out on a baking sheet and toast in a 375F oven until lightly browned (about 4-5 minutes). Remove and allow to cool.
In a blender or mixing bowl, mix together lemon juice, garlic, crushed red pepper, and olive oil. Adjust flavor as desired. Pour over kale in a mixing bowl and toss well. Add about 2/3 of the cheese and toss again. Let the salad sit for at least 5-10 minutes (the longer it sits, the better it tastes). Add the bread crumbs and toss again. Divide the salad into salad bowls and top with remaining cheese and a small amount of fresh lemon zest.
NUTRITION INFORMATION:
Per 4 ounces
Calories 210
Protein 8g
Total Fat 14g
Saturated Fat 3.5 g
Carbohydrates 16g
Dietary Fiber 2g
