5 Star Kale Salad Recipe: Eating Kale Has Never Been So Easy

Considering how few ingredients goes into the salad, it’s surprising just how tasty it is. If you struggle eating kale, a nutrient-dense darky leafy green PACKED with vitamins & minerals, I urge you to give this a try. It’s an absolute staple in my home. I may be a little obsessed with kale now, too.

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread


  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Simply omit bread crumbs and cheese to make it gluten & dairy-free. That’s how I enjoy it, and it’s still amazingly delicious.


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