Ingredients:
Juice
of 1/2 lemon
1/2
shallot, chopped
1
teaspoon honey
1/2
teaspoon sea salt
1/4
teaspoon red pepper flakes
2
bunches kale, stems removed, leaves shredded or finely chopped
2
tablespoons extra-virgin olive oil
1/3
cup sliced almonds
8
dates, pitted and chopped
2
1/2 ounces Parmesan, shaved with a peeler
Method
In
a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss
well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve
immediately. In a dry pan, toast almonds over medium heat, tossing constantly,
until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale;
serve.
Cheers!
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