Lemony Kale Salad With A Kick
- 1 tablespoon extra virgin olive oil
- 1 bunch kale
- 3 garlic cloves
- 1 cup slivered almonds, toasted
- juice of 1 lemon
- 1/3 cup pecorino, grated
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon grated lemon zest
- Wash and dry the kale well.
- Cut out the spine of the kale and then chop the kale lengthwise into smaller ribbon like pieces.
- Heat a large skillet, add in the olive oil, and garlic until fragrant, and golden .
- Add in the kale. Keep an eye on it, mixing every so often, until the leaves soften, about 4-5 minutes.
- Remove from heat and place in a mixing bowl. Wait for it to cool.
- In another skillet, toast the slivered almonds for a few minutes until lightly golden.
- Mix together lemon juice, salt, pepper in a small bowl.
- Add dressing, 1 and 1/2 tablespoons of lemon zest and toasted almonds to the cooked kale, tossing well.
- Sprinkle the dressed kale with the pecorino, leaving 2 tablespoons behind. Toss again then sprinkle remaining cheese and lemon zest on top and serve.
extra virgin olive oil, kale, garlic, slivered almonds, lemon, pecorino, salt, pepper, lemon zest
Taken from food52.com/recipes/26039-lemony-kale-salad-with-a-kick (may not work)