Kale Salad

What You Need:

1/2 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

3 garlic cloves, mashed

1/2 teaspoon salt

Pinch red pepper flakes

2 bunches of kale (about 14 ounces), ribs removed and leaves sliced into 1/4 inch shreds

1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese (grated)

2 tablespoons toasted whole wheat bread crumbs

Directions:

1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again. 

2. Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.