Ingredients

The following ingredients have 6 Servings
  • 3 bunches Italian kale, stems removed, leaves roughly chopped, about 6 cups packed
  • ⅓ cup freshly squeezed lemon juice, plus more for kale
  • 1 ¼ cup freshly grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup panko
  • 2 cups loosely packed flat leaf parsley leaves from one bunch

Instruction

  • In a large bowl add the chopped kale and drizzle with a squeeze of lemon
  • Using your hands, massage the kale until tender and glossy, about 3 minutes.In a small bowl whisk together the ⅓ cup lemon juice, 1 cup of the parmesan cheese, ½ cup of the olive oil, garlic, salt and pepper until fully combined
  • In a small skillet set over medium heat add in the remaining ¼ cup olive oil along with the panko
  • Using a wooden spoon or spatula, toss the panko until coated in olive oil
  • Cook, stirring often until the panko is a deep golden brown, about 2-4 minutes
  • Remove from heat and transfer to a bowl.In a large serving bowl toss the kale with the parsley, parmesan-lemon dressing, and ½ of the bread crumbs
  • Top the salad with the remaining ¼ cup parmesan cheese and bread crumbs and serve. Note: You can easily make most of this kale salad ahead of time! The lemon-parmesan dressing will keep in the fridge for a few days, and the kale can be massaged and tossed with the dressing a few hours before serving
  • The only thing that must happen at the last minute is the addition of the panko.