Kale Salad

I recently had this salad in Scottsdale at a True Food's restaurant. Incredible. If you have heard of Dr. Weil, then you know he creates recipes that revolve around an anti-inflammatory diet. Below is a cool food pyramid that outlines Dr. Weil's ideas of healthy eating.



As mentioned from Dr. Weil's website, kale is one of the most healthy veggies out there. In fact, one cup provides 1,327 percent of the Daily Value for vitamin K, 192 percent for vitamin A, and 88% for vitamin C. Wow!
Now I don't typically enjoy kale, but this recipe I was thoroughly pleased. It tastes great with grilled steelhead salmon. Below is the recipe taken exactly as written from Dr. Weil himself.

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese. **The restaurant lets the kale salad sit for 24 hours. I highly recommend the same for this recipe.