Ingredients
1bunchkale,preferably dinasaur (lacinato), ribs removed and discarded
1tbspextra-virgin olive oil
½tspkosher salt
1tbsplemon juice,freshly squeezed, from ½ lemon
⅓cupfresh parmesan cheese,grated, Parmigiano-Reggiano
Preparation
Slice the kale into ¼-inch thin ribbons.
In a large bowl, combine the kale with the oil and salt. Using hands, massage the kale for 3 minutes until the kale softens.
Toss with the lemon juice and grated cheese. Serve, and enjoy!
