12 servings
1 bunch regular kale, spinach or leftover greens
1 cup grated Parmesan or Pecorino (optional)
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
4 tablespoons fresh lemon juice
Extra Virgin Olive Oil as needed for dressing
Kosher salt and freshly ground black pepper
1 cup toasted walnuts
4 soft-, medium-, or hard-boiled eggs, peeled and quartered (or use your deviled eggs!)
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