Feisty Chef cooking class, I just couldn't stop thinking about it. I made it for Thanksgiving dinner a few days later and despite how "un-thanksgiving" it seems it really fit in well amongst mashed potatoes, turkey and stuffing. But it's also quite deserving of a plate of its own for an afternoon snack, just like I'm eating it now.
The following recipe is approximate, please listen to your taste buds and season accordingly.
1 bunch of kale (about a dozen stems worth)
1/4 cup plus 1 tablespoon olive oil
juice and zest of one lemon
1/4 cup finely grated parmesan cheese or extra old gouda
2 teaspoons sea salt
bit of fresh cracked pepper
2 cloves of finely grated garlic
Trim leaves off of stems and discard stems. Stack a bunch of leaves together, roll tightly and julienne. The thinner the better! Toss in a bowl with the olive oil. Using a rasp, zest the lemon directly into the bowl of kale. Use the rasp to also grate the cheese and garlic into the bowl as well. Add lemon juice, salt and pepper and toss well to coat (I find tongs really helpful with thoroughly tossing the salad).
Taste and adjust seasoning as necessary.
I like to let it sit a little bit to let the kale soften and the flavours really meld, but you can eat it right away. Surprisingly it keeps really well in the fridge and doesn't get soggy, so save the leftovers for lunch tomorrow!