- 4-6 very large leaves of kale, washed and spun dry
- 1 garlic clove, peeled and pressed through a garlic press
- 1-2 tablespoons fresh lemon juice (from around half a lemon)
- 1-2 tablespoons olive oil
- 1/2 teaspoon kosher salt (or half as much table salt)
- freshly grated parmesan (optional)
- a handful of coarsely chopped walnuts (around 1/3 of a cup), toasted at 350 for 5 minutes (optional)
- Strip the leaves off the kale’s stems by grasping the bottom of each stem and pulling your hand up it forcefully. That sounds all wrong, but you’ll see. It’s easy. Or else simply cut the leaves off the stems with a knife. Discard the stems.
- Now stack and bunch the leaves together, then use a large, very sharp knife to sliver them.
- Stir together the garlic, lemon, oil, and salt in a large bowl, then add the kale and toss. Taste it, and add more lemon, oil, or salt as needed to make the flavors bright and balanced.
- Toss in the cheese and walnuts and serve as a side dish or salad course.
Recipe Tip: The kale has to be very fresh; you have to sliver it very fine; and you have to make sure it’s lemony and garlicky and salty enough. The walnuts and parmesan are nice but not crucial additions. You can leave them out and just eat the kale.