This is the simplest, most delicious kale salad I’ve ever made. Even my husband who is not much of a leafy green type of guy loves this salad. This recipe takes very little time and effort to make, we had it 3 times this week already. The best part is that kale is packed with vitamin K, lutein, vitamin C, beta-carotene, and even rich in calcium.
I’m not big on following recipes exactly since everyone’s taste is slightly different, but you can’t go wrong putting in more of what you like and less of what you don’t.
|Lacinato Kale||Extra Virgin Olive Oil|
|Lemon Juice||Garlic Cloves (chopped)|
|Salt and Pepper||Grated Cheese (Parmesan or Pecorino)|
|Home-Made Bread Crumbs|
1. Toast 2 slices of bread till golden brown and dry then break into a few smaller pieces. Use a food processor to grind them into course crumbs. Or place the toast in a ziplock bag and hammer it with your fist a few times (I usually make a more at a time and save in an air-tight container for other uses. It’s a great sprinkle on top of any pasta to give it a little bit of crunch.)
2. Wash kale, tear off the dark leafy parts, then chop the leaves really fine.
3. In a large bowl, mix kale, drizzle some olive oil, lemon juice, salt and pepper, grated cheese, chopped garlic, and bread crumbs.
*To make it a full meal, you can add chopped up grilled chicken breast or shrimp to the mix.