Dr. Weil’s Tuscan Kale Salad

Adapted from drweil.com

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• 4-6 cups Tuscan Kale ((Lacinato kale), loosely packed (ribs removed), chopped into small pieces (curly kale works too)
• Juice of 1 lemon (I use 2 tablespoons)
• 3-4 tablespoons extra-virgin olive oil
• 2 cloves garlic (I use 1 small clove)
• Salt and pepper, to taste
• Red pepper flakes, to taste
• 2/3 cup grated Pecorino
• 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)
• I like to add dried currants

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1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch of red pepper flakes.
2. Pour over kale and toss well. Using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes the leaves.
3. Add most of the cheese and currants and toss again.
4. Add bread crumbs, toss again, and top with remaining cheese.