True Food Kitchen Recipe: Tuscan Kale Salad

Dr. Andrew Weil explained the meaning of "true food" and made a nutritious kale salad when he stopped by News4 Midday. His True Food Kitchen has recently opened in Fairfax.

Serves 4-6.


  • 4-6 cups of loosely packed, sliced leaves of Italian black kale (also known as Lacinato, "dinosaur," or cavolo nero) with midribs removed
  • juice of one lemon
  • 3-4 T extra-virgin olive oil
  • 2 cloves garlic, mashed
  • hot red pepper flakes, to taste
  • 2/3 cup grated pecorino roscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as asiago or parmesan
  • 1/2 cup freshly made bread crumbs from lightly toasted bread


1. Whisk together lemon juice, olive oil, garlic, salt and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

2. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least five minutes.

3. Add bread crumbs, toss again and top with remaining cheese.

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