6 cups
packed stemmed and roughly chopped Italian kale, (2 to 3 bunches)
⅓ cup
fresh lemon juice, plus more for massaging the kale (from 3 to 4 lemons)
1 ¼ cup
freshly grated Parmesan cheese
¾ cup
extra-virgin olive oil
3
garlic cloves, minced
½ teaspoon
kosher salt
¼ teaspoon
freshly cracked black pepper
¾ cup
panko breadcrumbs
2 cups
loosely packed flat-leaf parsley leaves
Ingredients
6 cups
packed stemmed and roughly chopped Italian kale, (2 to 3 bunches)
⅓ cup
fresh lemon juice, plus more for massaging the kale (from 3 to 4 lemons)
1 ¼ cup
freshly grated Parmesan cheese
¾ cup
extra-virgin olive oil
3
garlic cloves, minced
½ teaspoon
kosher salt
¼ teaspoon
freshly cracked black pepper
¾ cup
panko breadcrumbs
2 cups
loosely packed flat-leaf parsley leaves
Method
Add the chopped kale to a large bowl and drizzle with a squeeze of lemon juice. Using your hands, massage the kale until tender, glossy, and slightly wilted, about 3 minutes.
In a small bowl, whisk together the ⅓ cup lemon juice, 1 cup of the Parmesan cheese, ½ cup of the olive oil, garlic, salt, and pepper until fully combined and emulsified.
In a small skillet set over medium heat, add in the remaining ¼ cup olive oil along with the panko. Using a wooden spoon or spatula, toss the panko until coated in the oil. Cook, stirring often, until the panko is deep golden brown and fragrant, about 2 to 4 minutes. Remove from heat and transfer to a small bowl.
In a large serving bowl, toss the kale with the parsley, dressing, and half of the toasted breadcrumbs. Top the salad with the remaining ¼ cup Parmesan cheese and the remaining toasted breadcrumbs and serve.
