FRESH GREEN AND CURLY – KALE SALAD WITH PINENUTS, CRANBERRIES AND PARMESAN

DSCN2312I 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.

INGREDIENTS

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

METHOD

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.

7- Serve.

TIPS

– 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.

 

 

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