Kale-yeah Salad

Kale with a side of toasted bread crumbs + parmesan = kale yeah!

Inspiration:

With our favorite restaurants closed - I decided to try and knock off another one of our favorite eating-out salads. If you’re a “Kale-yeah” person, you’ll love this salad. If you’re *NOT* into kale, think of it as toasted bread crumbs, parmesan & a side of kale - and I bet you’ll like it, because bread & cheese. The other great thing about this pile of greens? It can last in the fridge for a few days. I’ve had it a few days later and added a few veggies (avocado, beets, carrots) to the top & it makes a great quick & easy lunch.

Ingredients:

1 bunch of kale (I prefer Lacinato kale)
1/4 c. bread crumbs (I recommend panko)
1/4 c. grated parmesan (fresh is best!)
1/2 lemon
Salt & Pepper
Chile flakes (optional)
3 Tbsp. olive oil

Instructions:

Wash & trim kale - smaller pieces are better here.

Toast bread crumbs - place in a pan over medium heat for 5 minutes or so. Keep a close eye as they go from golden to too dark quickly.

Place kale in a large bowl. Toss with olive oil, juice of 1/2 lemon, salt, pepper & chile flakes. Mix really well as nobody likes dry kale.

Add breadcrumbs & parmesan. Mix again & adjust seasonings as needed.

Serve it up or store in the fridge for a quick meal during the week.

A quick note:

Other great additions: sunflower seeds, avocado, beets, shredded carrots, garlic, blueberries, dried cherries, some sort of protein, you get the idea. Basically, anything goes!

It’s best to add these additions to the salad you plan on eating, as the salad won’t save great with avocado, etc… in it.