For the dressing:

  • 125 ml good quality olive oil
  • 3 garlic cloves, finely minced
  • 1 tsp chilli pepper flakes
  • juice of 3 lemons

For the salad:

  • 500g Kale, washed, then the hard ribs removed
  • 150g finely grated parmesan
  • 4 tbsp bread crumbs
  • flaky sea salt and freshly cracked pepper to taste


  1. Mix together the olive oil, lemon juice, garlic and chilli pepper flakes in a large bowl; tear kale into pieces into the bowl and toss together with the dressing.
  2. Leave mixture to rest for 30 minutes at room temperature (or up to one day in the refrigerator) to allow kale to soften from the lemon juice.
  3. Season to taste with salt and pepper; then toss together with parmesan and bread crumbs; serve immediately.

BK Tips

  • Kale is low in calories, high in fibre and a good source of vitamins A, C, K, B6 as well as folate and manganese.
  • Store kale in a ventilated bag in the fridge: kale becomes increasingly bitter the longer it is kept, so eat within two or three days.