Low FODMAP Kale Salad with Lemon and Pecorino
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Learn more →Ingredients
4 servings
- 2 bunches lacinato kale (about 12 oz), stems removed, leaves thinly sliced crosswise
- ½ tsp kosher salt, plus more to taste
- 3 tbsp extra-virgin olive oil, divided
- ½ cup panko breadcrumbs
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- ¼ tsp red pepper flakes
- black pepper, to taste
- 2 oz pecorino romano, shaved or coarsely grated (about ½ cup)
- 1 tbsp toasted pine nuts (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl and sprinkle with 1/2 tsp kosher salt. Using your hands, massage the kale firmly for about 2 minutes, until the leaves darken, soften noticeably, and reduce in volume by roughly half.
- 2
Heat 1 tbsp of the olive oil in a small skillet over medium heat until shimmering. Add the panko and cook, stirring frequently, for 3–4 minutes, until the crumbs are deep golden and smell nutty. Transfer to a plate and set aside.
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