Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Serves: 4; Calories: 329; Total Fat: 22.5 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 25 grams; Sugar: 1 gram; Fiber: 3.5 grams; Cholesterol: 52 milligrams; Sodium: 481 milligrams
Photograph by Antonis Achilleos