Nutrition Information Serves: 2 | Serving Size: 1 salad Per serving: Calories: 245; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Cholesterol: 194mg; Sodium: 445mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 1g; Protein: 14g Nutrition Bonus: Potassium: 495mg; Iron: 14%; Vitamin A: 317%; Vitamin C: 219%; Calcium: 32%

5 tablespoons aged parmesan cheese, grated
1 head lacinato (dino) kale, stems removed, leaves thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon whole grain mustard
1/8 teaspoon kosher salt, or to taste
2 fried poached or sunny side up eggs for serving

5 tablespoons aged parmesan cheese, grated 1 head lacinato (dino) kale, stems removed, leaves thinly sliced 3 tablespoons fresh lemon juice 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon whole grain mustard 1/8 teaspoon kosher salt, or to taste 2 fried poached or sunny side up eggs for serving

Preheat the oven to 400 degrees F.

Grate 5 tablespoons worth of aged parmesan cheese. Line a baking sheet with parchment paper.

Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese and bake for 5 to 8 minutes, or until browned and crispy.

Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad.

Then, prepare the salad by adding the raw (or blanched) chopped kale to a medium-sized serving bowl.

In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined. Pour the dressing over the kale and toss until everything is well coated.

Add the parmesan crisps and serve with a poached, fried, or sunny side up egg.