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Ingredients
  • 1 tablespoon lemon zest
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 8 cups coarsely chopped kale, ribs removed
  • ½ cup shaved Parmesan cheese
  • ⅓ cup toasted blanched hazelnuts, coarsely chopped
  • Coarse salt and freshly ground black pepper
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