Crispy Lemon Kale Salad

I am now officially on a kale kick. I highly recommend this recipe if your looking for a change of the usual over cooked kale recipe or a change to your usual broccoli and cheese side. I must say that I was patting myself on the back with every bite. The flavor is a burst of citrus with nutty overtones, while the texture is both out of this world silky and crunchy. I am really wishing I had more right now... this was definitely a big hit at my house. Thomas and Ron were both on their knees begging for more. Best of all not only do you get to reap all the nutritious benefits of our super food friend, Mr. Kale, but it takes only 2 minutes to prepare. Gotta love that right?!


Yields about 4 servings
1 - bunch of kale cut in small ribbons
olive oil to coat kale
salt & pepper to taste
1/2 - 1 lemon juice 
1/2 lemon rind for zest
hard nutty cheese shavings to top salad (romano, pecorrino, manchego, parmesan, etc)


Preheat oven - set to broil at 400 degrees. Toss your kale with a good quality olive oil in bowl. Make sure not to saturate it, the goal is to lightly coat the greens. On a baking sheet layout the kale in a thin layer. Keep in mind you might need to do this in two separate batches, depending on how big your kale bunch was. Salt & pepper the top and put in oven on top shelf. Keep an eye on the Kale, making sure it doesn't burn. Take out after about 1-2 mins when the tips start to brown slightly. Put back in bowl and toss with lemon rind shavings & juice of 1/2 lemon - add more if desired. Plate with cheese shavings on top.