food service version
yield
50 ½ cup servings
ingredients
8 ½ lbs fresh kale
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste
directions
1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.
home version
yield
4-6 servings
ingredients
2 bunches fresh kale
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste
directions
1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.
Source: GMFTS
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.
Source: GMFTS
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