Anni's kale salad with breadcrumbs and garlic

Thursdays are CSA pickup days around here, and after struggling to empty the fridge before the next box,  we're finally getting the hang of it.  As soon as we got home, my daughter-in-law Anni whipped together this wildly popular minced kale salad.  I've seen recipes for it, but thought I wouldn't like it.   Boy, was I wrong!  

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!