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| Tuscan kale is also know as lacinato kale |
Good and easy! I have used regular and Tuscan kales. Both are good. Keeps well. We make a big batch and eat it for several days.
--- Peigi
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| Photo is from NYTimes https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad |
Tuscan Kale Salad
(adapted from Melissa Clark of NYTimes)
Serves 2 to 4
1 bunch Tuscan kale
1 thin slice country bread
(or 1/4 cup homemade bread crumbs)
1/2 garlic clove, finely chopped
1/4 cup finely grated percorino cheese, plus more for garnish
3 T. extra virgin olive oil, plus more for garnish
freshly squeezed juice of 1 lemon
1/4 t. kosher salt (1/8 t. regular salt)
red pepper flakes to taste
ground black pepper to taste
Trim the bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch ribbons.
About 4 to 5 cups.
Place kale in a large bowl.
If using bread, toast until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using the back of a knife, pound the garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 T. oil, lemon juice, salt, pepper flakes and black pepper. Whisk to combine.
Pour dressing over kale and toss very well to thoroughly combine. Dressing will be thick and need lots of tossing to coat the leaves.
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.