Makes four servings
Prep time: 20 minutes
Cook time: eight minutes
1 bunch curly or lacinato kale, stemmed, torn, and washed (about 5 packed cups)
1 tbs. freshly squeezed lemon juice
1 tsp. lemon zest
2 tsp. minced anchovy fillets
1 tbs. oil from anchovies or extra-virgin olive oil
1 tsp. Dijon mustard
1 clove garlic, pressed
3 tbs. plain, full-fat Greek yogurt
1/2 cup shredded Parmesan cheese
1/2 teaspoon cracked black pepper
Preheat oven to 400 degrees F.
In a large bowl, combine the kale, lemon juice, and zest. Massage with your hands until the kale is softened and turns a darker shade of green. In a small bowl, whisk the anchovies, oil, mustard, garlic, and yogurt. Pour over the kale and toss to combine.
On a parchment-lined sheet pan, place tablespoon-size portions of Parmesan, spreading slightly with the back of a spoon to make a flat round of each and leaving an inch between portions. Sprinkle each round with black pepper, then bake for five to eight minutes, watching closely, until melted and bubbling. Slide parchment paper and crisps off the pan and onto a rack to cool.
Serve the salad topped with Parmesan crisps.