Black kale with parmesan and garlic

candida, dinner, gluten-free, salads

This easy salad truly represents winter as  kale and other root vegetables are still available and in season in the markets. This new variety of  black kale is tender and can be eaten fresh. Once you wash and cut the center vein away from each stalk, add lemon juice, garlic , grated parmesan with a little salt and pepper and you’ll be hooked. This is high in iron and my son even likes it now and again.

 

Black kale with parmesan and garlic
 
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Recipe type: salad
Ingredients
  • Bunch of black kale
  • Juice of one lemon
  • ½ cup grated parmesan
  • ½ cup gluten free crutons
  • 1 clove minced garlic
  • ¼ cup olive oil
  • salt and pepper
Instructions
  1. Wash and de-vein kale( cut out any of the thicker stalks from the leaves)
  2. Pat dry
  3. Cut or tear up kale into 2 inch squares
  4. Add ¼ cup parmesan
  5. Add a dollop of olive oil
  6. Salt and pepper
  7. Parmesan crisps:
  8. Put a piece of parchment onto and pan and sprinkle ¼ of parmesan as a thin layer
  9. Let melt at 350 degrees
  10. Once cool, break up parmesan into pieces and add to salad
  11. Add toasted seasoned gluten free crutons for a little extra crunch if you have them.