This is adapted from 101 Cookbooks, who adapted from a Melissa Clark recipe.  Make sure you use really fresh Tuscan (aka Dinosaur, Lacinato or Russian) Kale, not the curly-leaved kind.

Tip on washing Kale: Tear leaves from stems and put in large bowl of water.  Swish thoroughly, remove to colander.  Repeat until the water is clean.  For this recipe, I also recommend running through a salad spinner to dry the kale (when you sauté kale, you want it damp).

2 slices whole wheat country bread

1 bunch kale (see above), stems removed and washed well, then dried

1 – 4 cloves garlic (to your taste), chopped

¼ teaspoon salt

¼ cup (plus more for serving) grated Pecorino (or other Parmesan) cheese

3 tablespoons (plus more) EVOO

3 tablespoons lemon juice

couple shakes – 1/8 teaspoon red pepper flakes (to taste)


Toast bread and cool.  Tear into pieces and pulse in food processor until coarse crumbs.

Slice kale into very thin ribbons and place in a large bowl.

Using a mortar and pestle (or spoon against a cutting board) smush garlic with salt into a paste.  Transfer to a small bowl and add lemon juice.  Let macerate for about 10 minutes.  Then whisk in peppers.  Whisk in oil, pouring in a slow stream.  Whisk in cheese.  Pour half of dressing over kale and toss well (it is thick so you have to work to coat leaves) and add more as needed.  Let sit for about 15 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of olive oil.

Printable version RAW TUSCAN KALE SALAD


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