Wednesday, March 20, 2013
This was one of our go to salads last summer. We were fortunate enough to have plenty of kale growing in our garden. In fact I struggled to find different ways to prepare this sturdy vegetable all summer long. This particular recipe was adapted from Melissa Clark's cookbook "In The Kitchen With a Good Appetite". I have served this over quinoa as well making the dish more of main meal. Another simple dish with lots of flavor that is nutrient dense.
1 bunch kale (clean and de-stem)
1 lemon (juiced)
1 clove garlic (grated)
3 tablespoons extra virgin olive oil
1/4 cup Parmesan cheese (grated)
1/2 cup panko bread crumbs
Salt and pepper to taste
Start by slicing your kale leaves into very thin strips, the thinner the better. Whisk together the lemon juice, garlic and olive oil then pour onto the leaves and knead with your finger tips. Almost like your massaging them together. Let sit together for at least 5 minutes while the lemon tenderizes the leaves. Toss in the bread crumbs and Parmesan cheese. Salt and pepper to taste. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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