Recipes From The Garden

Kale With Garlic Breadcrumbs & Parmesan



1 large bunch Kale
Zest and juice of 1 large lemon
½ cup olive oil
1 ½ cups panko breadcrumbs
3 cloves garlic, minced
¾ cup grated Parmesan
½ teaspoon salt and 2 tablespoons olive oil for massaging kale

Directions: Wash and dry the kale and remove the stems from the leaves. Set aside. Combine the lemon juice and half of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in ¼ cup of the olive oil. Set aside. Warm the remaining ¼ cup olive oil in a small, heavy skillet over medium heat. Add the panko and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, remove from the heat and add parmesan.

Stack a few of the kale leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat until all the leaves are shredded. Put the kale leaves into a large bowl and toss with ½ teaspoon salt and 2 tablespoons olive oil. Massage the kale for about 2 minutes until it wilts a bit. Toss the kale with the Parmesan and about ⅔ of the lemon dressing. Taste and add more dressing if you like.