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Tuscan Kale Salad
Ingredients
- 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
- Juice of 1 lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- salt and pepper, to taste
- hot red pepper flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
- 1/2 cup freshly made bread crumbs from lightly toasted bread
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