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We see so much of kale lately! There’s a kale-this or a kale-that on almost every menu…but finding the perfect recipe for at-home prep is a bit of a challenge. “Cooking it down” as greens have been subjected to in the South since the discovery of the collard green just doesn’t seem to cut it. (“they” say it destroys all of the good stuff in it) Most salads we have tried are a bit overwhelmingly “green” – if you catch my drift. Enter our good friend and gastronome, Cathy, with the Perfect Kale Salad!! Dilemma solved…and belles ringing!!

Perfect Kale Salad

6 c. kale chiffonade

kale in process

1/4 c. panko, toasted


3 cloves garlic, pressed


1/4 c plus 2 T parmesan, grated

parmesan (not panko)

4 T evoo

olive oil

juice of 1 lemon (and we like to add some zest!)

lemon juice:zest

3/4 t salt, 1/2 t pepper, and 1/4 t red pepper flakes

salt pepper red pepper

Place garlic, 1/4 c parmesan, evoo, lemon juice, salt and pepper into blender. Blend. Toss with kale. Just before serving, toss in panko and remaining parmesan.

Delicious perfection! Ring-a-ling!!