True Food Kitchen Tuscan Kale Salad
From Nathan Coulon
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero), midribs removed
Juice of 1 lemon
3-4 tablespoons extra virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
½ cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a
generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese