Seasonal Recipes

Tuscan Kale with Parmigiano & Toasted Breadcrumbs

1 bunch Tuscan kale, stems removed, leaves finely chopped. No need to massage. 
Grated Parmigiano Reggiano
Shallot Vinaigrette:

4 shallots, peeled and coarsely chopped
1 cup apple cider vinegar
2 teaspoons sea salt
1 1/3 cups extra-virgin olive oil

Olive oil toasted bread crumbs

2 cups lightly packed fresh crumbs
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt

Combine Tuscan kale, grated Parmigiano Reggiano, toasted bread crumbs, 
shallot vinaigrette to taste, freshly ground black pepper.