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1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) I used breadcrumbs from a canister. Italian-style pre-seasoned
1/2 garlic clove, finely chopped A spoonful, minced from a jar
1/4 cup finely grated pecorino cheese, more for garnish used parmesan/romano
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon a healthy splash of bottled lemon juice
1/4 teaspoon kosher salt omitted, because cheese made it plenty salty
1/8 teaspoon red pepper flakes omitted, because, echhh
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. mortar and pestle? Whatever, NY Times! Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and 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 leaves).
4. Let salad sit for 5 even more delicious after 7-8 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings. I ate the whole bowl for dinner. The totally killer garlic breath will be worth it.
July 6 2008, 16:34:45 UTC 3 years ago
July 7 2008, 04:48:14 UTC 3 years ago
I started cooking down 1 onion and a handful of meatballs in a teaspoon of olive oil.
Right after, I put the pasta in the boiling water.
When there was less than five minutes to go, I added the kale.
Just as the kale started to brighten in color, I added the dressing (only modification was that I only used 1 teaspoon of olive oil, and I did use the salt because I find whole wheat pasta needs as more salt than regular pasta) -- possibly, next time I would reserve the cheese until the end, but the cheese did not end up being problematic.
And, no, that short amount of cooking didn't do anything to mellow the garlic breath.