2 bunches Tuscan kale, leaves removed from stems and chopped
1/2 tablespoon olive oil
1/4 cup roasted pistachios, chopped
1/4 cup shaved parmesan cheese
creamy parmesan dressing
1/2 cup finely grated parmesan cheese
3 tablespoons Greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/2 cup olive oil
Place the kale leaves in a large bowl. Drizzle with the olive oil and massage the oil into the leaves. Let the kale sit while you make the dressing.
In a food processor, combine the cheese, yogurt, garlic, mustard, vinegar, lemon juice, salt and pepper. Blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. [This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.] Drizzle a few tablespoons of the dressing over the kale and toss it well so the dressing is evenly dispersed.
Cover with the chopped pistachios and shaved parmesan and serve.
CREDITS: How Sweet Eats