Author Notes
A simple yet special kale salad, with hints of citrus, pecorino, and of course our favorite leafy green, kale. A great go to salad with just the right amount of ingredients, so you can spend more time with your friends and family, and less time in the kitchen. —Julia Lee Tambor
Ingredients
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1 tablespoon
extra virgin olive oil
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1 bunch
kale
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3
garlic cloves
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1 cup
slivered almonds, toasted
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juice of 1 lemon
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1/3 cup
pecorino, grated
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1 pinch
salt
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1 pinch
pepper
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1 tablespoon
grated lemon zest
Directions
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Wash and dry the kale well.
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Cut out the spine of the kale and then chop the kale lengthwise into smaller ribbon like pieces.
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Heat a large skillet, add in the olive oil, and garlic until fragrant, and golden .
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Add in the kale. Keep an eye on it, mixing every so often, until the leaves soften, about 4-5 minutes.
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Remove from heat and place in a mixing bowl. Wait for it to cool.
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In another skillet, toast the slivered almonds for a few minutes until lightly golden.
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Mix together lemon juice, salt, pepper in a small bowl.
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Add dressing, 1 and 1/2 tablespoons of lemon zest and toasted almonds to the cooked kale, tossing well.
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Sprinkle the dressed kale with the pecorino, leaving 2 tablespoons behind. Toss again then sprinkle remaining cheese and lemon zest on top and serve.
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