(Ricardo DeAratanha / Los…)
Total time: 25 minutes
Servings: 4 to 6
1 cup fresh bread crumbs
2 cloves garlic, split in half lengthwise
1 teaspoon lemon zest
1 pound kale
4 teaspoons lemon juice
1 ounce Parmigiano-Reggiano, grated or shaved with a vegetable peeler
1. Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.
2. Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces. Place in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them roughly. Don't be timid. After a minute or two, the coarse, stiff leaves will turn soft and silky. You'll have about half the volume of kale you started with.
3. Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary. Arrange on separate salad plates or on a platter and sprinkle grated or shaved Parmigiano-Reggiano over top.
Each of 6 servings: 143 calories; 2 grams protein; 9 grams carbohydrates; 2 grams fiber; 11 grams fat; 2 grams saturated fat; 4 mg cholesterol; 1 gram sugar; 500 mg sodium.