Tuscan Kale Salad Recipe

Salt pepper to taste. Turn off the heat. Cook stirring until kale begins to soften about 3 minutes.

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The crisp tender texture and robust flavor of thinly sliced tuscan kale stands up to the tart caesar like dressing of this hearty slaw.

Tuscan kale salad recipe. Add kale 1 4 cup water and remaining 1 2 teaspoon salt. Drain in a colander and. 4 cups tuscan kale ribs removed and cut into small pieces also known as lacinato or dinosaur kale. Toss those ribbons with a thick bright dressing of.

Let kale sit for at least 5 minutes. 2 cloves garlic mashed. Juice of 1 lemon. 2 tablespoons lemon juice.

Pour dressing over kale and toss very well to thoroughly combine dressing will be thick and need lots of tossing to coat leaves. Add 2 3 of the cheese and toss again. 4 6 cups kale loosely packed sliced leaves of italian black lacinato dinosaur cavolo nero midribs removed. Take a bunch of raw tuscan kale also called lacinato or black kale which is more delicate than other varieties and slice it into ribbons.

Bring a medium pot of water to a boil over medium high heat. Carefully submerge the kale in the hot water for 1 minute. And for those of you without access to pecorino freshly grated parmesan would be a reasonable substitute. Chop or microplane the garlic and transfer to a small bowl.

Add bread crumbs toss again and top with. 3 4 tablespoons extra virgin olive oil. 1 4 cup 2 teaspoons olive oil. Instructions whisk together lemon juice olive oil garlic salt pepper and a generous pinch or more to taste of hot red pepper.

Combine the first 4 ingredients in a blender. 8 ounces boneless skinless chicken breasts. Hot red pepper flakes to taste. Transfer dressing to a bowl and stir in 1 4 cup.

2 3 cup grated pecorino toscano. 1 4 teaspoon kosher salt plus a pinch. Pour over kale in serving bowl and toss well. For the tuscan kale salad.

1 1 2 cups of tomatoes chopped if large or cut into quarters if small. With machine running slowly add oil drop by drop to make a creamy dressing. Add vinegar to pan and raise heat to medium high. Add 1 4 cup cheese 3 tablespoons oil lemon juice zest salt pepper flakes and black pepper and whisk to combine.

Salt and pepper to taste. As the pan becomes dry add another 1 4 cup water and cook until the kale is tender about 3 minutes more. 1 bunch tuscan kale for ex. Black or lacinato 2 thin slices country bread or two handfuls good homemade coarse breadcrumbs.

Serve as a first course or as a side with grilled chicken.