By Angie Sanchez ‘13

Photo courtesy of steamykitchen.com

My most recent kitchen addiction is definitely kale. It’s been gaining a lot of popularity lately as the leafy green you never noticed before. Kale is packed with vitamins C and K, calcium, and beta carotene. It has been shown to boost DNA repair in cells and also lower cholesterol. It’s one veggie that needs to find its way onto your plate.

Ingredients:

2 bunches of kale, washed, ribs removed and chopped

½ c Extra virgin olive oil

¼ c lemon juice

3 cloves of garlic, minced

½ tsp salt

Pinch of pepper

½ c grated parmesan cheese

2 tbsp breadcrumbs, toasted

Directions:

1. In a large bowl, whisk together the olive oil and lemon juice. Add the garlic, salt and pepper. Add kale and toss to coat completely. Allow to sit for 20-30 minutes at room temperature, tossing occasionally to ensure even coating.

2. Add grated cheese and breadcrumbs, tossing again.

3. Enjoy! Serve as a side dish with chicken or fish. Leftovers can be refrigerated for up to two days if covered.