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
1/4 c. panko, toasted
3 cloves garlic, pressed
1/4 c plus 2 T parmesan, grated
4 T evoo
juice of 1 lemon (and we like to add some zest!)
3/4 t salt, 1/2 t pepper, and 1/4 t red pepper flakes
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!!
Sandra Brown said:
This is the first kale recipe that sounds edible so I am off to the store for a kale purchase. So far your recipes have been delicious!
We promise you will love it!! And it holds up for several days in the fridge so you can keep on nibbling at it… If it lasts that long!!
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