| Total: | 20 min |
| Cook: | 20 min |
| Yield: | Serves 2 to 4 |
Ingredients
- Extra virgin olive oil
- 4 cloves garlic, smashed
- Pinch of crushed red pepper
- 2 slices of day-old Italian bread, cut into 1/2-inch cubes
- 1/2 cup grated Parmigiano
- Zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 to 3 anchovy fillets
- 2 shakes Worcestershire sauce
- Kosher salt
- 1 bunch of kale, tough stems removed, cut into ribbons
Instructions
- Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 152 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 15 mg |
| Sodium | 469 mg |
Reviews
I agree with another reviewer that the lemon overpowers. I ended up tweaking it by adding a little mayo and greek yogurt. The end result after modifying was awesome though! ;))
Delicious
I’ve made this many times. It’s absolutely delicious!!! Anyone who tries it asks for the recipe.
This recipe isn’t bad, but it’s not spectacular. The croutons are great, but the lemon is so strong that I’m losing the other flavors.
The dressing was amazing! I will make this again! Oddly enough I have been watching Worst Cooks and the same night I made this kale dish, we were watching season 10, when i hear Anne say… “i don’t like kale”. Could have fooled me with this recipe… or maybe the dressing is that good you don’t care that you are eating kale.
Wow! Was so impressed with the dressing. It was the bees knees. I would recommend adding the dressing (without the croutons) and massaging the kale for a couple of minutes to help tenderize, then add croutons. I’m definitely going to make this again!
Wonderful dish. Kale very tough how can you tender it better?
Delicious, a real family favorite!
Garlic brings in a great flavor. Yummy!!