INGREDIENTS
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1 bunch kale, preferably dinasaur (lacinato), ribs removed and discarded (6 oz total without ribs)
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1 tbsp extra-virgin olive oil
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1/2 tsp kosher salt
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1 tbsp freshly squeeze lemon juice (from 1/2 lemon)
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1/3 cup fresh grated Parmesan cheese (Parmigiano-Reggiano)