After eating at True Food Kitchen I have become slightly obsessed with kale. They have the best (in my opinion) kale salad. I could eat it all day. And they are kind enough to put it on their website for all of us to try.
- 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 - 1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, 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.