Kale Salad - the King of Greens!
- Ready In:
- Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
- Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.
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I tagged this recipe on just the ingredients. To to totally I didn't really feel like massaging the kale so I lightly steamed it (sorry Jan). It was steamed just long enough to soften it a bit, nowhere near limp. We had the first hard frost of the year today and the temp was -5 until about 1pm and I ate the salad with the kale still warm and have to say that I loved it that way. Everything in it was yummy and I think I'll do it again tomorrow. :D
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