Cavolo Nero Salad With Tomatoes & Fried Garlic Oil

🧂 Ingredients

• 12 cavolo nero leaves

  removed from the stalk and washed
• Juice of 1/2 lemon
• 1/2 teaspoon sea salt
• 2 medium tomatoes

  cut into small wedges
• 1/4 cup olive oil
• 2 large cloves garlic

  thinly sliced
• Extra pinch of salt

Instructions

• 1 Shake off excess water from the cavolo nero leaves and slice thinly on a
  chopping board. Drizzle all over with lemon juice and sprinkle with salt. Using
  your hands, massage the lemon and salt into the chopped leaves. This will help
  to soften the kale. Transfer to a platter or leave on a chopping board,
  whichever way you like to present it.
• 2 Scatter tomatoes over the top.
• 3 Heat a small frying pan over medium-high heat. Add the olive oil and thinly
  sliced garlic, sprinkle with a pinch of salt. Cook over low-medium heat, as to
  not burn the oil too much, and stir frequently for about 1-2 minutes. As soon as
  the garlic starts to change colour to golden yellow, remove it from the heat.
  Scatter the fried garlic over the salad and then drizzle the hot, garlicky oil
  over the top.

Nutrition Info