gf (omit breadcrumbs), df (omit cheese), veg, vegan (omit cheese), whole30 (omit cheese and breadcrumbs)
This recipe is from Dr. Andrew Weil and featured at the restaurant True Food. True is amazing! One of my favorite restaurants. So nice to have amazing food and feel good about the ingredients and the quality. Locations in Phoenix, Scottsdale, San Diego, Santa Monica, Newport Beach, Houston, Dallas, Denver, Atlanta and Fairfax.
While the recipe recommends letting this sit for 10-30 minutes, it's even better if you can let it sit for a couple of hours. The extra time makes all the difference, particularly for your friends or fam that may feel a little resistant to being excited about kale;)
Food as Medicine
Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.
- 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 & 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 (omit or substitute small amount of almonds or other nut if necessary)
- Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
- Pour over kale in serving bowl and toss well.
- Add 2/3 of the cheese and toss again.
- Let kale sit for 10-30 minutes. Add bread crumbs, toss again, and top with remaining cheese.
The True Food Kitchen Cookbook seriously rocks. I love the soup recipes, quinoa pancakes and more. Enjoy:)