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Author Notes: Fresh kale gets a generous dusting of buttery golden breadcrumbs in this oops-I-just-ate-the-entire-bowl salad. Any kind of breadcrumbs will work here - I've tried panko, flourless bread and an old country loaf I had stashed in the freezer - all were delicious after toasting them in nutty brown butter of course. The dressing is easy and fresh - just olive oil and lemon juice. Parmesan and garlic seal the deal. I made this salad for my family at Thanksgiving and then again at Christmas. It was the most gobbled up green on the table. —Grace
Serves 6 as a side
- 10 cups finely chopped kale
- 1 1/2 cups fine breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons butter
- Wash and dry the kale. I like to really dry / massage my kale by squeezing the leaves in a kitchen towel very well then finely chop.
- In a pan, brown 2 tablespoons of butter on medium heat. This may take a few minutes, just be patient – but also be sure not to burn it! Toss in the breadcrumbs and let those get toasty, fragrant and light brown.
- Place all the ingredients for the salad in a large bowl and toss with dressing.
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 3 to 5 garlic cloves, pressed
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon pepper flakes
- Combine all the ingredients for the dressing in a jar with a lid and shake it up.
- Pour over salad and enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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