Raw Tuscan Kale Salad

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Serves 4 Time 15 minutes

1 bunch Tuscan kale (for ex: black or lacinato)
1/2 clove garlic, smashed
1/4 tsp kosher salt, plus a pinch
1/4 Cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tbsp extra-virgin olive oil, plus additional for garnish
1/4 Cup freshly squeezed juice of one lemon
1/8 tsp red pepper flakes
to taste freshly ground black pepper


  1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
  2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
  3. Let the salad sit for 5 minutes, then serve topped with the additional cheese, and a drizzle of oil.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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