Recipe courtesy of Chris Fischer and Amy Schumer

Kale and Parsley Salad with Anchovy, Parmesan and Lemon

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

1 bunch kale (Tuscan kale is our preference), stems discarded and leaves chopped

Olive oil, for drizzling

One 2-ounce tin salted anchovies, chopped

1 lemon, juiced

Kosher salt

1 bunch fresh flat-leaf parsley, roughly chopped

Parmesan cheese, for grating

Leftover poached chicken from chicken soup, for topping, optional

Directions

  1. Put the kale in a bowl, drizzle with some olive oil, add the anchovies, lemon juice and some salt and massage the ingredients into the kale well using your hands, about 3 minutes. Add the parsley. Taste and adjust the seasoning as desired. Grate Parmesan cheese over to serve; have as much as you'd like. Add poached chicken on top from our chicken soup if desired.
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