KALE PARMESAN SALAD

Food Service Version

Yield
50 ½ cup servings

Ingredients
8 ½ lbs fresh kale
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

Directions

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

Home Version

Yield
4-6 servings

Ingredients
2 bunches fresh kale
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

Directions

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

Source: GMFTS