The side dish Chef Tanya suggests for her Roasted Herb Veggie Couscous. She suggests using the same bowl you used to mix the veggies because of the leftover flavor it adds. I feel like “Leftover Flavor” ought to be the next white rapper’s name. Just a thought.
Bunch Tuscan Kale, cleaned and de-stemmed (the curly kind of Kale works too, but Tanya prefers Tuscan)
Freshly squeezed juice of a lemon, scant ¼ cup
Olive oil, two tablespoons plus more for garnish
Freshly shaved parmigiano-reggiano cheese
- Remove and discard the tough stems from the kale. Tear off or chop to smaller pieces. Clean and dry in salad spinner.
- Whisk together lemon juice, olive oil (amount depends on how lemony you like your dressing) pepper and dash of sea salt.
- Add the kale and toss to coat the leaves thoroughly with dressing.
- Garnish with a drizzle of olive oil, generous amount of fresh cracked pepper and shavings of fresh parm.