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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup fresh lemon juice
- 8 anchovy fillets packed in oil (drained)
- 1 garlic clove
- 1 tsp. Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan (finely, divided)
- kosher salt
- freshly ground black pepper
- 1 hard boiled egg (peeled)
- 14 oz. Tuscan kale (or other kale, center stalks removed, thinly sliced crosswise, about 8 cups)
- leaves
- Tuscan kale
- cavolo nero
- black kale
- black kale
- Dinosaur kale
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