Kale salad with preserved lemon & walnuts

Try this zesty kale salad with a twist of preserved lemon & crunch of walnuts. A perfect blend of citrusy and nutty flavors for a delightful culinary experience.

Ingredients:

• 2 bunches kale
• ½ cup freshly grated Parmesan cheese
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 3 large cloves garlic, minced
• 1 tablespoon reduced-sodium soy sauce
• 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt

Instructions:

1. Remove the kale leaves from the stems, and then throw away the stems. Rinse and pat dry the leaves. Tear the leaves into small pieces and put them in a large bowl. Mix in Parmesan cheese, oil, fresh lemon juice, minced garlic, soy sauce, anchovy paste (if preferred), black pepper, and salt. Using your clean hands, gently rub and squeeze the greens to incorporate the flavors. Stop when the amount of greens is reduced by approximately 50%. The leaves should appear slightly darker and have a bit of a sheen. Taste the mixture and adjust the seasoning with more Parmesan, lemon juice, garlic, soy sauce, and/or pepper, if needed.

Summary:

• Calories: 992 kcal
• Fat: 99 g
• Protein: 16 g
• Carbs: 25 g
• Potassium: 1071 mg
• Magnesium: 176 mg