Here's the thing, we love kale. No, not because everyone told us to. We loved kale before kale even loved itself. The texture seems to bother some as far as salads are concerned. They are used to that wet, watery Romaine that adds crunch but no content. Kale is filled with healthy vitamins and minerals, and chock full of antioxidants making it a superfood. If you buy kale at most farmer's markets, you'll get a sweet deal, most clocking in around $1.99 a bundle.
So, our love for kale plus our love of salads made this a very easy recipe. We wanted to add something a bit lighter to our Recipes from the Road, and we immediately thought of one of our favorite salads. We eat it as a side or even sometimes as a main course if we're looking for something on the lighter side. Take a look.
Serving Size: 4
Price per serving: $1.56
3-4 generous handfuls of chopped kale
1 full lemon squeezed
2 cloves chopped garlic
1 tsp red pepper flakes (more if you can stand the heat)
1-2 TBS olive oil
1 cup baked Parmesan crisps (just buy some parm either whole or grated and we'll help with the rest below.)
1. Parmesan crisps need some bakin'. Grate the Parmesan and place moundfuls onto some parchment paper. Bake at 350 degrees for 5-6 minutes. Remove from oven, let cool, then break into tinier pieces.
2. Chop the kale. Or tear it. Whatever floats your boat. Just make sure to take thick stems out and allow more bite-size pieces. Add to bowl.
3. Add lemon juice, olive oil, red pepper flakes, and Parmesan crisps to kale. Mix generously.
4. Eat that salad.
We love cooking in our RV. It brings us together and helps it to feel more and more like home in our small RV. Feel free to leave some comments and let us know what you think of the salad! Anything you'd add? Drop us a line.
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