Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale Caesar Gratin
Ingredients
- 1 pound Tuscan kale (about 2 small bunches), stems removed, leaves roughly chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 oil-packed anchovy fillet, drained and minced
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup canola oil
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan
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