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Ingredients
  • ½ pound large kale leaves, center rib removed (6 to 8 leaves)
  • 6 ounces Brussels sprouts, trimmed, halved, and cored
  • ½ small head radicchio, cored
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ½ cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) chunk good Parmesan cheese
  • 1 cup dried cranberries
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