I love kale but I do not like it raw because I find the taste a bit bitter and grassy, besides its beautiful green colour disappears once it is cut with a knife. This is a great salad with lots of taste and texture.
a big bunch curly kale or Tuscan kale (four cups)
2 tablespoons dried cranberries
2 tablespoons pine nuts, lightly toasted
2 tablespoons grated parmesan
parmesan cheese shavings
2 tablespoons olive oil
juice of 1/2 lemon
salt to taste
1- Preheat the oven to 200C. Spread the pine nuts onto a baking dish and toast in the oven for 5 to 8 minutes until fragrant and lightly golden.
2- Remove the stems from the kale leaves and roughly chop.
3- Boil plenty of water in a large pan with a tablespoon of salt (the salt will flavour the kale). Add the kale to the boiling water, cook uncovered for 5 minutes until it is just tender.
4- Immediately drain the cooked kale into a sieve or a colander.
5- Transfer the kale to a bowl and add the olive oil and salt and toss. Let it sit for half an hour before mixing with other ingredients.
6- Add the pine nuts, cranberries and grated parmesan, mix well. Squeeze the lemon juice over the salad and decorate with parmesan shavings.
– For a twist I also like to use orange juice instead of lemon juice.
– Don’t overdo the grated Parmesan cheese or it will overwhelm the flavours.
– This salad keeps for two to three day in the fridge.