Lemony Kale Salad With A Kick

1. 1

   Wash and dry the kale well.

2. 2

   Cut out the spine of the kale and then chop the kale lengthwise into smaller ribbon like pieces.

3. 3

   Heat a large skillet, add in the olive oil, and garlic until fragrant, and golden .

4. 4

   Add in the kale. Keep an eye on it, mixing every so often, until the leaves soften, about 4-5 minutes.

5. 5

   Remove from heat and place in a mixing bowl. Wait for it to cool.

6. 6

   In another skillet, toast the slivered almonds for a few minutes until lightly golden.

7. 7

   Mix together lemon juice, salt, pepper in a small bowl.

8. 8

   Add dressing, 1 and 1/2 tablespoons of lemon zest and toasted almonds to the cooked kale, tossing well.

9. 9

   Sprinkle the dressed kale with the pecorino, leaving 2 tablespoons behind. Toss again then sprinkle remaining cheese and lemon zest on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.