June 28, 2011

Kale Salad with Pine Nuts, Currants, and Parmesan

adapted from our local Coop Food Stores

This recipe is what taught me that kale can be enjoyed raw. I now skip this as a recipe per se, and just serve raw chopped kale sprinkled with pine nuts, raisins, shaved or grated parmesan, salt, and pepper, and drizzled with balsamic vinegar (or balsamic reduction), and oil.

Other ways to use kale we like: kale-potato-sausage soup, roasted kale (toss with oil and salt, put on a baking sheet at 400 for a few minutes till it begins to brown-- addictive), and a kale and squash torte I'll post sometime.

2 T balsamic vinegar
1 T rice vinegar
1 T honey
1 T e-v olive oil
1 t salt
2 bunches/about 1 lb. Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 T pine nuts, lightly toasted
2 T dried currants (or raisins or dried cranberries)
Parmesan cheese

Whisk all but last 4 ingredients in a large bowl. Add kale, currants, and nuts; toss to coat. Let marinate about 20 minutes at room temp, tossing occasionally. Season to taste with s & p. Sprinkle cheese shavings over salad and serve.

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