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Recipe

Food Service Version:

Kale Parmesan Salad

Yield: 50 ½ cup servings, 100 ¼ cup

Ingredients:

8 ½ lbs fresh kale

1 ½ cups olive oil (or canola)

2 cups parmesan cheese

¾ cup fresh-squeezed lemon juice

salt and pepper, to taste

garlic powder, to taste (optional)

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:

Kale Parmesan Salad

Yield: 4-6 servings

Ingredients:

2 bunches fresh kale

2 Tbsp. olive oil (or canola)

½ cup grated parmesan cheese

2 Tbsp. fresh-squeezed lemon juice

salt and pepper, to taste

garlic powder, to taste (optional)

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

www.VermontHarvestoftheMonth.org