Spicy Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 5 cups Kale

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts or almonds, toasted

• Dairy

  • 1/2 cup Grana padano or parmigiano-reggiano cheese

Found on iheartvegetables.com

Description

Ingredients

• 5 cups kale (Curly kale or Dinosaur kale) or about 8 large leaves
• ½ cup finely shredded Grana Padano or Parmigiano-Reggiano cheese
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Crushed red pepper to taste (I used ¼ tsp)
• 2 tbsp toasted pine nuts or almonds (optional)

Directions

• Wash the kale leaves and de-stem the leaves by removing the ribs. (This is the bitter tough part in the center.)
• Shred the kale using a sharp knife into thin strips. Dinosaur kale is a little easier to make into strips but if youre using curly kale, just roughly chop it.
• In a small dish, whisk together the lemon juice and olive oil until combined.
• Massage the kale leaves with the oil and lemon mixture until the kale begins to soften.
• Top with cheese, pine nuts, and red pepper just before serving.