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What to do with all that Kale!!

by on March 5, 2012

 

Shredded Kale with Lemon and Parmesan

1 pound kale, washed, tough center stem removed

3 tablespoons minced shallots

1 teaspoon lemon zest

4 teaspoons fresh lemon juice

1 tablespoon honey

3/4 teaspoon Kosher salt

1/4 teaspoon black pepper

2 tablespoons extra virgin olive oil

1/4 cup shredded Parmigiano-Reggiano or Peccorino-Romano cheese

Stack several kale leaves in a pile, roll them up and thinly slice the leaves with knife. Place kale in a serving bowl and set aside.

Combine shallot, lemon zest, lemon juice, honey, salt and pepper and whisk in olive oil in slow stream.  Pour over kale, add the cheese and toss until mixed.

Note:  I recommend Tuscan or Dinosaur kale.  It can also be made with curly kale – it just changes the texture a bit.

Thank you Jocelyn for this recipe.

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