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Tuscan Kale

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4-6 cups Kale, loosely packed, sliced leaves of Italian black Kale, midrins removed
(or use whatever variety of Kale is available-the darker Kale is less bitter)
Juice of 1 lemon
3-4 Tbsp. extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper to taste
hot pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese or Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread (or use store bought whole wheat bread crumbs)
1 cup chopped grape tomatoes


Whisk together lemon juice, olive oil, garlic, salt & pepper, and a generous pinch of hot pepper flakes.  Pour over Kale in serving bowl and toss well.  Add 2/3 of the cheese (reserving the remainder) and toss again.  Let Kale sit for at least 5 minutes.  Add bread crumbs, toss again, and top with the remaining cheese. 
One cup of Kale provides 1,327% of the Daly Value (DV) for Vitamin K, 192% of DV for Vitamin A, and 88% for Vitamin C. 

Last updated: December 4, 2013

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