5.0
(2)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Tear the kale and Treviso into large pieces. Put the greens in a salad spinner, rinse with cool water, and spin until dry. Pile the greens into a bowl.
Step 2
Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and black pepper, and whisk to combine. Taste and adjust seasoning as needed
Step 3
Pour the dressing over the kale and Treviso and toss well to thoroughly combine. Taste and adjust seasoning to taste. Let the salad sit for about 5 minutes until the kale starts to soften. Top with the toasted breadcrumbs tossed with butter and more shredded pecorino cheese.
Step 4
melt the butter in a small nonstick skillet. Once melted, add the panko and stir to combine. Reduce heat to medium and stir until starting to get fragrant and toasting. Once golden, remove and set aside.
Your folders
washingtonpost.com
3.5
(15)
Your folders
aberdeenskitchen.com
Your folders
countryliving.com
Your folders
bowl-me-over.com
5.0
(3)
5 minutes
Your folders
cooking.nytimes.com
5.0
(229)
Your folders
karalydon.com
2.7
(3)
Your folders
washingtonpost.com
3.6
(38)
Your folders
southernliving.com
Your folders
bonappetit.com
4.6
(15)
Your folders
eatingwell.com
Your folders
jamieoliver.com
Your folders
allrecipes.com
20 minutes
Your folders
vegkitchen.com
Your folders
cookinglight.com
Your folders
makingthymeforhealth.com
Your folders
deliciousliving.com
Your folders
juliasalbum.com
4.7
(152)
10 minutes
Your folders
foodgardening.mequoda.com
Your folders
stephaniesdish.com