Thanksgiving was a whirlwind. We cooked, we ate, and none of us took any pictures. But we had a fantastic time with family and friends, and then we collapsed n the couch and I made V. watch Star Wars with me.
Last night, our friends invited us for Thanksgiving 2.0 (the upgrade) at their house, and we did it all over again (minus the Star Wars). I had offered to bring a kale dish, but the one thing I realized on Thursday was that it really makes the cook scramble if people show up at the last minute with several dishes to be warmed. So I opted to bring a kale salad.
We first had something like this at Il Buco a few years ago, and I’ve been making this version of it ever since. Even the kale skeptics (I know….it’s hard to believe they exist) tend to enjoy this one, because it’s covered in lots of parmesan cheese.
Lacinato kale is also known as tuscan kale, or dinosaur kale. Maybe because it looks like dinosaur skin:

Lacinato Kale Salad

De-stem, wash and cut the kale into small pieces or strips. Drizzle with olive oil and massage the oil into the leaves. Make sure you have enough oil to coat all the kale, without making it overly greasy. Squeeze fresh lemon juice over the top and massage that in as well. Taste it. you want the lemon flavor to come out without making it too acidic. Add a generous amount of salt and fresh black pepper. Taste again. Grate parmesan or grana cheese and fold it evenly into the salad. You will determine how much is the perfect amount for you. Let the kale be the star, but add enough cheese to really flavor it. Serve soon after making.