Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina
1⅛ cups mirin
⅛ cup tamari soy sauce
⅛ cup fish sauce (chef recommends 3 Crabs brand)
2 tablespoons shallot, thinly sliced
½ tablespoon garlic, thinly sliced
½ tablespoon ginger, thinly sliced
1 bunch kale, preferably Tuscan
Olive oil as needed
Panko bread crumbs, toasted, to garnish
Freshly grated Parmigiano-Reggiano to garnish
Place first six ingredients in a bowl and whisk together. Let sit for 1 hour then strain out shallots, garlic, and ginger.
Rinse kale and dry thoroughly. Rip large stem from middle of each leaf and discard. Roughly chop kale and place in a food processor. Pulse for about 30 seconds (this helps to tenderize kale, making it easier to
Transfer kale to a large bowl. Season with dressing and add a touch of olive oil. Mix thoroughly. Top with panko and Parmigiano-Reggiano.