The last cup of this went out the door this morning in my daughter's lunch box, but I had scribbled down the off-the-cuff recipe last night, thankfully. Looking in the fridge, there was just enough tuscan (aka dino ) kale left for half a recipe, so here it is:
Anni's Kale Salad
2 slices wholegrain bread, toasted, cooled, and whizzed into breadcrumbs
1/3 - 1/2 cup olive oil
kosher salt to taste
3-4 cups of kale, stripped from stems, then minced. It should measure between 1 and a half to 2 cups minced kale. There was a stray stem of yellow rainbow chard in there:)
1 or 2 large cloves of garlic, minced
1/3 cup finely grated parmesan cheese (optional)
about a teaspoon of fresh lemon juice
Heat the oil in a pan on low, then add the minced garlic. Cook a few minutes, then add the breadcrumbs and stir until crumbs are lightly browned. Remove from heat.
Place the minced kale in a bowl, then add the breadcrumbs and massage the kale for a few minutes. Add the parmesan, if using (I skipped it). Sprinkle the lemon juice over, toss, and serve.
It's been hot in Minneapolis, so I haven't been exploring as much, but I do notice these beautiful orange flowers everywhere - if you know what they are, I'd love to know! We did go to The Mall of America. I'm not much of a shopper, but loved the Lego world display, where this enormous dragon peered down at us from the second story. Hope your summer is going swimmingly!