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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch curly kale (stems removed and chopped to the approximate size of a potato chip)
- 2 Tbsp. olive oil
- 1/2 tsp. coarse sea salt
- 1/2 tsp. spice (such as black pepper, paprika, five spice, onion powder, garlic powder, Old Bay, cayenne, or ground sichuan peppercorn)
- 2 kale leaves (packed cups of Tuscan, stems removed)
- 1 fresh basil leaves (packed cup)
- 1 tsp. salt (plus more to taste)
- 1/4 cup pine nuts (use toasted almonds or walnuts if pine nuts are not available)
- 4 cloves garlic
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1/2 cup parmigiano reggiano cheese (grated)
- 2 bunches kale (de-stemmed and chopped)
- 2 cups Brussels sprouts (raw and shredded)
- 2 cups spinach
- 4 Tbsp. fresh lemon juice (divided)
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. mustard
- 1 clove garlic
- 1/2 cup pumpkin seeds
- salt
- black pepper
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