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Ingredients
- Juice of 1/2 lemon
- 1/2 shallot, chopped
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 bunches kale, stems removed, leaves shredded
- 2 tbsp extra virgin olive oil
- 1/3 cup sliced almonds
- 8 dates, pitted and chopped
- 1 1/2 oz. Parmesan, shaved with peeler
Preparation
Step 1
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale, toss well. Let sit 20 minutes. Mix in oil. refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly until color deepens, 1 - 2 minutes.
Add almonds, dates and Parmesan to kale.
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