Kale Salad with Garlicky Panko

By á-4084

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.

Ingredients

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1/2 cup panko
• Kosher salt
• Pepper
• 1 bunch curly kale
• 1/4 cup rice vinegar
• 3 ounces feta cheese, crumbled
• 6 fried eggs (optional)

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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.