Recipe of the Week: Kale
By Angie Sanchez ‘13
Published: Thursday, February 14, 2013
Updated: Friday, February 15, 2013 07:02
My most recent kitchen addiction is definitely kale. It’s been gaining a lot of popularity lately as the leafy green you never noticed before. Kale is packed with vitamins C and K, calcium, and beta carotene. It has been shown to boost DNA repair in cells and also lower cholesterol. It’s one veggie that needs to find its way onto your plate.
2 bunches of kale, washed, ribs removed and chopped
½ c Extra virgin olive oil
¼ c lemon juice
3 cloves of garlic, minced
½ tsp salt
Pinch of pepper
½ c grated parmesan cheese
2 tbsp breadcrumbs, toasted
1. In a large bowl, whisk together the olive oil and lemon juice. Add the garlic, salt and pepper. Add kale and toss to coat completely. Allow to sit for 20-30 minutes at room temperature, tossing occasionally to ensure even coating.
2. Add grated cheese and breadcrumbs, tossing again.
3. Enjoy! Serve as a side dish with chicken or fish. Leftovers can be refrigerated for up to two days if covered.