Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh garlic, minced
  • ½ can anchovies (1 ounce), oil from can discarded
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoon nutritional yeast (to keep this recipe Whole30 compliant), or grated Parmesan cheese
  • 10 cups trimmed from ribs and washed Tuscan kale, cut into pieces, see note above

Instruction

  • Toast pine nuts in a dry pan over medium heat for five minutes. Remove from pan and set aside.
  • In a medium sauté pan, over medium heat, place oil and garlic and sauté for one minute.
  • Add anchovies and break up the anchovies into the oil. Cook for five minutes.
  • Remove from the heat, add lemon juice, stir and cool.
  • To assemble, place washed and trimmed kale in a large bowl.
  • Top with oil mixture and with your hands, massage the oil mixture into the kale. The kale will start to break down and within a few minutes, almost look like it was cooked.
  • To serve, top with toasted pine nuts and nutritional yeast or Parmesan cheese.