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Grilled kale and ricotta cheese

P

Polly

Guest
I'm one of those people that actually like kale, probably because I know how to cook it. I like to grill kale until it's a soft, crunchy texture. I brush the leaves with oil and grill for two minutes each side. Put ricotta 1/4 to 1/2 cup of ricotta on each plate, place the kale on top and drizzle with a dressing of olive oil, lemon juice, balsamic vinegar and honey. I sometimes cut up grape tomatoes and add it to the plate.
 

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