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Ingredients
  • 3 bunches Italian kale, stems removed, leaves roughly chopped, about 6 cups packed
  • ⅓ cup freshly squeezed lemon juice, plus more for kale
  • 1 ¼ cup freshly grated Parmesan cheese
  • ¾ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup panko
  • 2 cups loosely packed flat leaf parsley leaves from one bunch
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