Photo by Kana Okada
With a savory salad. Dress kale a day ahead; toss at the table.
Ingredients
Juice of 1/2 lemon
1
/2 shallot, chopped
1
teaspoon honey
1
/2 teaspoon kosher salt
1
/4 teaspoon red pepper flakes
2
bunches kale, stems removed, leaves shredded or finely chopped
2
tablespoons extra-virgin olive oil
1
/3 cup sliced almonds
8
dates, pitted and chopped
2
1/2 ounces Parmesan, shaved with a peeler
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Preparation
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.
Nutrition Per Serving
Per serving: 168 calories
9 g fat
2 g saturated
19 g carbohydrates
3 g fiber
8 g protein
#### Nutritional analysis provided by Self