2 bunches of kale
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 - 5 anchovy fillets or 1/2 can anchovies (depending on taste) drained, pressed between paper towels
and minced
1/2 tsp ground pepper
1/4 tsp salt, optional
Cut stems out of kale, wash and dry leaves or spin in a salad spinner. Tear into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, anchovies, pepper and salt.
With clean hands, firmly massage and smoosh the kale, mixing all of the ingredients until kale has wilted by about half. The kale should be darker and somewhat shiny. Serve.
*Can be made in advance, is good leftover.
Serves: 6
HEALTHIER VERSION
1. Reduce Parmesan Cheese to 1/4 cup, or to taste. I do not use Parmesan that is shelf stable but you can.
2. Eliminate the olive oil, in it's place squeeze the avocado meat out of the skin and into the salad, massaging that and the other ingredients into the kale.
3. Eliminate the anchovies
You may end up adding more lemon to make up for the saltiness of the anchovies.
