- 1 bunch kale, remove the center stem
- 1 medium size fresh lemon, for freshly squeezed juice
- 1/4 cup Certified Extra-Virgin Olive Oil, you can also you lemon flavored olive oil
- 5 to 6 cloves garlic minced
- 1/2 teaspoon or to taste sea salt
- 1/4 cup slivers, chopped or sliced unsalted almonds
- 1/4 cup fresh aged Asiago, Parmesan and Romano Cheese
DIRECTIONS:
- Wash kale leaves thoroughly, dry or use salad spinner, then remove center stem and chop up.
- Using a medium size bowl , add lemon juice, olive oil, minced garlic & salt, mix well. Add kale leaves to the marinade/seasonings. With your hands work all the marinade into the kale. Massaging the kale leaves ensures coverage and helps to tenderize. Let stand for 30 minutes.
- Before serving add almonds and cheeses and toss... Keeps for 2 days in the refrigerator.
Nutritional information on Kale:
http://www.webmd.com/food-recipes/features/the-truth-about-kale
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