8 ounces kale leaves with stems removed (9 to 10 cups loosely packed)
¼ cup dry white wine
¼ teaspoon kosher salt
Pinch black pepper
½ cup chopped walnuts, toasted (see Tip)
1Prepare Lentil and Celery Salad: In a medium saucepan, bring broth and the water to boiling. Add lentils. Reduce heat. Simmer, covered, 25 to 30 minutes or until the lentils are tender. Drain off liquid; discard. Stir celery and parsley into cooked lentils. Let stand at room temperature until cool.
2For dressing, in a small bowl, combine sherry vinegar, mustard and brown sugar. Whisk in the 2 tablespoons oil. Toss together lentil mixture and dressing. Serve at room temperature or cover and chill up to 24 hours.
3Prepare Parmesan Crisps: Preheat the oven to 350°F. If desired, line a large baking sheet with a silicone baking mat. Spoon shredded cheese onto baking sheet in six mounds, spacing mounds at least 2 inches apart. Using the back of a spoon, carefully pat each mound into a 3-inch circle. Bake 10 to 13 minutes or until golden brown. Remove from oven and cool crisps on the baking sheet. Using a metal spatula, carefully remove crisps from baking sheet.
4Meanwhile, prepare Sautéed Kale: In a very large skillet, cook onion in the 2 teaspoons hot oil over medium heat 3 minutes or until translucent. Add kale, white wine, salt and pepper (skillet will be very full); toss and cook 2 to 3 minutes or until most of the liquid is absorbed and kale leaves are tender but still vibrant green.
5Divide salad and kale among six serving plates. Sprinkle with toasted walnuts. Serve with Parmesan crisps.
Tips: If using a sugar substitute, choose Sweet'N Low(R) Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition per Serving with Substitute: same as below, except 17 g protein, 4 g total sugar.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.