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