Rubbing curly kale leaves with a rice vinegar dressing and salt makes them surprisingly tender. The technique also works with shaved brussels sprouts and cabbage.
Slideshow: More Kale Recipes
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 cup panko
1 bunch curly kale
1/4 cup rice vinegar
3 ounces feta cheese, crumbled
6 fried eggs (optional)
How to Make It
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
Cut the stems from the kale and tear the leaves into pieces. In a bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper. Add the kale; massage with the dressing using your fingers. Season with salt and pepper and toss. Transfer to a platter, top with the feta, garlic panko and fried eggs, if using, and serve.
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