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.