Makes 8 servings
- 8 oz fresh baby kale
- 1 small lemon
- ¼ cup extra-virgin olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup shaved Percorino Romano cheese
- ¼ cup pine nuts, toasted*
Trim and discard stems and center veins from kale. Wash kale; dry with paper towels. Place in serving bowl; set aside.
Zest lemon; set aside. Juice lemon. In a small bowl whisk together lemon juice, olive oil, garlic, salt and pepper. Drizzle over kale; toss until coated. Let stand at room temperature for 30 minutes to soften kale.
To serve, add Percorino Romano cheese, pine nuts and lemon zest; toss to combine.
*Note: To toast pine nuts, heat in a dry skillet over medium-high heat just until lightly toasted, stirring frequently.
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