Garlic Lemon Parmesan Kale (Printable version)

Fresh kale massaged to tenderness with zesty garlic-lemon dressing and Parmesan.

# What you'll need:

→ Salad Components

01 - 1 large bunch curly kale (approximately 8 cups), stems removed and leaves chopped
02 - 1/2 cup grated or shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts or slivered almonds (optional)

→ Lemon Garlic Dressing

04 - 1/4 cup extra virgin olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 2 cloves garlic, minced
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Place chopped kale in a large salad bowl. Sprinkle with a pinch of salt and massage leaves with hands for 1–2 minutes until softened and bright green.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper in small bowl or jar until well combined.
03 - Pour dressing over kale and toss thoroughly to coat leaves evenly.
04 - Sprinkle Parmesan cheese and toasted nuts over salad. Toss lightly to combine. Serve immediately or let sit 5 minutes for flavors to meld.

# Expert Advice:

01 -
  • The massaging technique completely changes the texture from fibrous to tender
  • The dressing hits all the right notes with garlic brightness and savory depth
  • It actually tastes better after sitting for a few minutes making it perfect for prep ahead
02 -
  • Skip the massaging step and your salad will be tough and chewy instead of silky
  • The dressing needs at least 5 minutes to soften the kale properly
  • Toasting the nuts is essential because raw ones taste strangely flat in this salad
03 -
  • Use a microplane for the lemon zest to avoid bitter white pith
  • Massage kale with slightly damp hands to prevent sticking
  • Taste a leaf before serving to adjust the salt level

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