Hi all you cooks,

I found a great recipe for Kale that was sooooo good I had to post. You should use Tuscan Kale and fresh lemon juice. The amount of lemon juice in the recipe is equivalent to a good size lemon.. The recipe was taken from True Food Cookbook. I have eaten it 3 days in a row as a side dish and gave my daughter the last little bowl.

KALE SALAD

1/2 cup EVO
1/4 cup freshly squeezed lemon juice
3 crushed garlic cloves
1/2 teaspoon salt
Pinch red pepper flakes (optional) but I used.
2 bunches of Tucson Kale (about 14 oz) ribs removed and cut into
1/4 inch shards
1;2 cup finely grated Parmigiana Reggiano (I used pre shredded and grated a good hunk)
2 tablespoon toasted croutons Crumbs (I used a tad more)

In a salad bowl whisk the oil, lemon juice, garlic and red pepper. Add the kale
And coat well and let stand for at least 30 minutes. Add the cheese and croutons crumbs
and toss again.

This is a salad that tastes even better the next day and the day after that.Kale holds up well over time even with the dressing.
Two bunches of Tuscan Kale ( or dinosaur kale or whatever it is called in your area) is not a lot
for one person. It is distinctive by its deep dark green color and is my choice over the
other curly kale. My garlic cloves were large but I love garlic. It also suggested shaving some good
Parm over the salad prior to serving. If it is just for you , the you don’t need to add the extra shaving.

For those of you who can eat this type of food...enjoy. I do not have any nutritional info. You can
plop a hamburger or roast piece of chicken over this for a great meal.

Remember...only Tuscan Kale.

So yum and healthy

FL Mary