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True Food Kitchen Tuscan Kale Salad

kept bynikki5
recipe bysites.google.com
Notes: 

you can add nuts, dried fruit, other vegetables, roasted shrimp, fish, or other proteins to it for a more filling meal. Or enjoy it in all its splendid simplicity.

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Ingredients: 

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero), midribs removed
Juice of 1 lemon
3-4 tablespoons extra virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
½ cup freshly made bread crumbs from lightly toasted bread


 

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