Dr. Weil

Name: Dr. Weil
Ingredients: 4-6 cups Tuscan kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removedjuice of 1 lemon3-4 tablespoons extra-virgin olive oil2 cloves garlic, mashedsalt & pepper, to tastehot red pepper flakes, to taste2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan1/2 cup freshly made bread crumbs from lightly toasted bread

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4-6 cups Tuscan kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removedjuice of 1 lemon3-4 tablespoons extra-virgin olive oil2 cloves garlic, mashedsalt & pepper, to tastehot red pepper flakes, to taste2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan1/2 cup freshly made bread crumbs from lightly toasted bread

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Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.Pour over kale in serving bowl and toss well.Add 2/3 of the cheese and toss again.Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

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