Parmesan-Crumbled Kale

(from clair’s recipe box)

Source: 21-Day Tummy Book

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Sides, Veggies


  • 1 bunch (12 ounces) Tuscan Kale
  • 1 (10-inch) tortilla
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 teaspoons roasted garlic olive oil


  1. preheat oven to 375 degrees F

  2. Grab the end of each stem of kale and pushing upward strip the leaves off the stems. Tear leaves into bite-size pieces.

  3. Fill a dutch oven or large sauce pan with water to come up about 3 inches. Bring the water to a boil, add the kale, and cook covered for 5 minutes, or until kale is tender but not mushy. Drain, rinse under cold water to stop the cooking, drain well again.

  4. Pulse tortilla in food processor until finely ground – add parmesan, salt, cayenne and 1 teaspoon of oil – pulse to combine.

  5. Place kale in 9X9 baking dish, sprinkle with remaining 2 teaspoons of oil, toss well. Sprinkle the cheese mixture over the kale and bake for 15 minutes, until topping is lightly browned and kale is pipping hot.

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