Curly Kale Slaw
Date: Nov. 13th, 2018 - 1:00 PM
INGREDIENTS
6 large kale leaves, washed, the excess water shaken off
2 tablespoons fresh lemon juice (from about half a lemon)
2 tablespoons olive oil
1 garlic clove, peeled and minced
1⁄4 teaspoon kosher salt
freshly grated Parmesan cheese
1⁄2 cup toasted walnut pieces (if you like) (To toast the walnuts, put them on a small baking sheet in a 250-degree oven until they are fragrant and look a shade darker, about 5 minutes)
INSTRUCTIONS
- Strip the ruffly leaves off of the kale’s stems by grasping the bottom of each stem and pulling your hand up along it forcefully. The leaves will come o and leave behind the tough stems, which you can throw away.
- Stack and bunch the leaves together on the cutting board and use the knife to cut across the stack so that you end up with skinny slivers of kale.
- Put the lemon juice, oil, garlic, and salt in the large bowl, then add the kale and toss it all around with the tongs.
- Add the cheese and walnuts, if using, and serve right away.
