Kale Salad

My friend, Sue served this salad when they joined us for lunch. I had never eaten kale before but I enjoyed this recipe. In fact, I ate two helpings. And it’s good for you! Sue adds her directions  for making it. Dumb me! I didn’t know what Pecorino was. Sorry, all my Italian friends. 🙂

Kale Salad  kale salad
4-6 cups black kale (green)
1 lemon
3-4 T oil
2 cloves garlic
Red pepper flakes
Salt and Pepper
2/3 cup Pecorino
1/2 cup fresh bread crumbs

The cheese is 2/3 cup grated Pecorino, which is another name for Parmesan cheese. Just blend it all together. I actually mix the lemon juice and oil and garlic separately and pour it on the other ingredients which have been mixed together.

OK, and let’s be more specific about the “breadcrumbs”. Actually, it is homemade croutons. I combine softened butter (or coconut butter) with a couple cloves of crushed garlic. I spread that on bread (any kind) Cut the bread into small squares, toss them on a cookie sheet or jelly roll pan, and bake it in a 350 oven for 15 minutes. Toss the croutons and bake another 5 min and 5 min more if needed. But don’t overcook the croutons.

 

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