StovetopAmerican
Kale salad
Tuscan kale, lemon, oil, Parm. Massage it or it fights you.
Made it?
15 min · 15 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- Tuscan kale, stems off, shredded1 bunch
- lemon, juice1
- olive oil3 tbsp
- Parmesan, shaved1/2 cup
- toasted almonds or breadcrumbs1/3 cup
- kosher saltto taste
Method
- 1
Salt and lemon on the kale. Squeeze 2 minutes until it wilts and shines.
- 2
Oil, Parm, nuts.
- 3
It holds an hour. Iceberg will not. That is why it is here.