Restaurants›Rodizio Grill Brazilian Steakhouse Sarasota›Couve Crespagf Recipe

Couve Crespagf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Couve CrespaGF Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Health Food
Ingredients: 8 cups curly kale (couve crespa), stems removed and leaves finely chopped; 3 tbs lemon juice, freshly squeezed; 2 tbs extra-virgin olive oil; 1 tsp garlic, finely grated or minced; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tsp Maple syrup or honey (optional, for balance); 0.25 cups parmigiano-reggiano or vegan hard cheese, finely grated (optional); 0.25 cups toasted sunflower seeds or chopped toasted almonds (optional for crunch)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time20m

Serves4

Kale salad with lemon

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Ingredients

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Salad

8 cups curly kale (couve crespa), stems removed and leaves finely chopped3 tbs lemon juice, freshly squeezed2 tbs extra-virgin olive oil1 tsp garlic, finely grated or minced1 tsp sea salt1 tsp freshly ground black pepper1 tsp Maple syrup or honey (optional, for balance)1/4 cups parmigiano-reggiano or vegan hard cheese, finely grated (optional)1/4 cups toasted sunflower seeds or chopped toasted almonds (optional for crunch)

Method

Salad

Prepare the kale

Wash the kale leaves thoroughly. Remove and discard the tough central stems by folding each leaf along the stem and slicing or ripping the stem away. Stack leaves, roll or bunch them, then thinly slice or chiffonade into fine ribbons until you have about 8 cups packed. Place chopped kale in a large mixing bowl.

Make the dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon finely grated garlic, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon maple syrup or honey if using. Whisk vigorously (or shake in a closed jar) until the dressing emulsifies and is smooth.

Massage the kale

Pour about two-thirds of the dressing over the chopped kale. Using clean hands, massage the dressing into the kale for 2–3 minutes: press and rub the leaves between your fingers until they darken slightly and soften. This reduces bitterness and makes the kale tender.

Adjust and finish

Taste the massaged kale. Add remaining dressing to taste, or additional lemon, salt or pepper as needed. If using, stir in 1/4 cup finely grated Parmigiano-Reggiano (or vegan substitute) and 1/4 cup toasted sunflower seeds or chopped toasted almonds for crunch. Toss to combine so cheese and seeds are evenly distributed.

Serve immediately or let rest for 10–20 minutes at room temperature to allow flavors to meld. Leftovers keep in an airtight container in the refrigerator for up to 2 days; re-toss before serving.