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–+ servings
Charred Lemon and Tuscan Kale Salad

Charred Lemon and Tuscan Kale Salad

Print Recipe
A simple refreshing light salad! Kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A fresh squeeze of charred lemon finishes of this simple yet impressive salad.
Yields 4 to 6 depending on serving size.
Course Salads
Cuisine American-Italian
Keyword kale, lemon, olive oil, pecorino romano, pine nuts, salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 169
Author Laurie McNamara

Equipment

Ingredients

  • 3 bunches lacinato kale aka tuscan or dino kale (see notes)
  • 4 teaspoons olive oil divided, plus more for serving
  • kosher salt to taste
  • 1/3 cup pine nuts
  • 3 to 4 lemons halved
  • 1/2 cup shaved pecorino romano cheese more or less if desired
  • freshly ground black pepper to taste
  • 1 to 2 pinches red pepper flakes
US Customary - Metric

Instructions

  • strip the kale leaves away from the fibrous stems and discard stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. Chop the leaves, rinse and spin or pat dry.
  • Add the chopped kale to a bowl and toss with 2 teaspoons olive oil and a pinch or 2 of kosher salt. Use your impeccably clean hands to massage the oil and salt into the kale leaves.
  • Meanwhile in a dry skillet, toast the pine nuts over medium-medium/low until golden and fragrant. About 5 to 6 minutes.
  • Add the remaining 2 teaspoons olive oil to a cast iron skillet and preheat on medium to medium/high heat. Once hot, place the lemons cut-side down into the skillet and cook for 5 to 6 minutes or until caramelized and deeply golden and black in spots.
  • Place the massaged kale onto a platter or serving bowl and top with toasted pine nuts, pecorino shavings and drizzle with a little more olive oil. Season with freshly ground black pepper and red pepper flakes.
  • Squeeze the juice of a couple of the charred lemon halves over top, serve the others on the side for those who want more or as garnish, and enjoy!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: For reference, my kale bunches usually have 8 to 10 leaves.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 173mg | Potassium: 597mg | Fiber: 7g | Sugar: 3g | Vitamin A: 13540IU | Vitamin C: 155mg | Calcium: 447mg | Iron: 3mg