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Lemon-Garlic Kale Salad

Julia Moskin
  • 25 minutes
  • Serves 8 to 12

INGREDIENTS

2 cups

sliced almonds

1/3 cup

freshly squeezed lemon juice (from 2 to 4 lemons)

Kosher salt

1 1/2 cups

extra-virgin olive oil

4 cloves

garlic, crushed with the flat side of a knife, peeled and left whole

10

to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)

1 1/2 cups

freshly grated Parmesan (optional)