Toscano kale holds up to grilled meats better than any lettuce, and massaging it turns tough leaves silky without any cooking. Make this one first. It actually improves after sitting for 20 to 30 minutes, so it’s ready before your guests are.

Ingredients (serves 4)

• 1 bunch Toscano dinosaur kale, stemmed and thinly sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup parmesan, shaved or grated
• 1/4 cup breadcrumbs, toasted
• 1/2 tsp salt

Method

1. Place the kale in a large bowl. Drizzle with the olive oil and salt, then massage with your hands for 2 to 3 minutes until the leaves darken and soften.
2. Add the lemon juice and toss well.
3. Top with parmesan and toasted breadcrumbs just before serving.

Tip: This is a great make-ahead side. Let it sit while everything else grills.