Ingredients:

  • 170g Lacinato kale, stems removed and finely chopped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 small clove garlic, minced into a paste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp honey
  • 1/4 tsp cracked black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tbsp unsalted butter
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Place the chopped kale in a large bowl. Drizzle with 1 tbsp of lemon juice and a pinch of salt. Squeeze and massage the leaves firmly for 2–3 minutes until the kale turns a darker, glossy green and feels soft.
  2. In a jar or bowl, whisk together the olive oil, 3 tbsp lemon juice, minced garlic, honey, and black pepper. Slowly whisk in 1/4 cup of Parmesan until the dressing is thickened and creamy.
  3. Melt butter in a skillet over medium heat. Add panko and toast, stirring constantly, until the crumbs are mahogany-colored. Stir in 1 tbsp of Parmesan just before removing from heat.
  4. Pour the dressing over the massaged kale and toss thoroughly. Fold in the toasted panko just before serving.