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Get Started - 100% free to try - join in 30 seconds1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Ingredient Info:Tuscan kalealso called cavolo nero, Lacinato, black kale, or dinosaur kalehas long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.
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