Kale Salad

Make the garlic oil - add extra virgin olive oil and garlic to a pan and cook for 20 minutes (the garlic will brown, avoid burning it by controlling the temperature). Reserve the oil and save any extra for future recipes.

Using the same pan that you used to make the garlic olive oil (and the remnant oil), toast the pine nuts until they are brown. Add a pinch of salt to taste.

Add the chopped kale to a large bowl. Add the (warm) garlic olive oil and massage for a few minutes until it starts to soften and reaches your desired texture.

Add lemon juice, Parmigiano, chilies, and pine nuts and toss until well mixed.

Finish with additional lemon juice, and salt to taste, and then top with additional Parmigiano and pine nuts.

Enjoy!