Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Separate leaves from stalks of kale (it’s OK if they don’t stay totally intact). Toss half of kale with 1 tablespoon oil on a rimmed baking sheet, sprinkle with Aleppo pepper, and season with salt and black pepper. Lay leaves flat and roast until starting to look a little crispy, 10 to 15 minutes. (The main goal here is crispy kale, not burned kale, so keep an eye on it.)

  • Meanwhile, combine pecorino, lemon juice, vinegar, and garlic in a large bowl. Add remaining 2 tablespoons oil and season with salt and black pepper. Add raw kale and, using your hands, massage dressing into leaves, taking care to keep the leaves whole.

  • Arrange raw leaves on a large plate or platter; top with crispy leaves. Sprinkle with nuts before serving.


Adapted from Dining In. Copyright © 2017 by Alison Roman. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.

Nutrition Facts

231 calories; fat 21g; saturated fat 7g; cholesterol 23mg; fiber 2g; protein 8g; carbohydrates 5g; sodium 548mg; iron 1mg; calcium 236mg.