Author Notes
I can eat an entire bowl of this in one sitting. It's incredibly simple and seasonal and works well with kale of all varieties. It has very few ingredients so each one has a standout flavor. This is a nice lemony recipe and the presentation is beautiful as well. —Rebecca at Salts Kitchen
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Ingredients
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1 bunch
kale
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2 tablespoons
extra virgin olive oil
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1 tablespoon
lemon juice
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1
zest of 1 lemon
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1 pinch
good salt
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1 handful
pine nuts, toasted
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2-3 tablespoons
pecorino romano
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Dash
black pepper
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1/4 cup
raisins, optional
Directions
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Wash and dry the kale.
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Tear away the stems by folding the kale in half and ripping the green away. Bunch the kale together on your cutting board and cut into 2-inch strips. Throw into bowl.
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In a small bowl, mix together the olive oil, lemon juice, zest, and salt.
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Drizzle half of th mixture over the kale and massage well for at least a couple of minutes, making sure to work the dressing into each piece of kale (the tougher the kale, the more it needs to be massaged). If you need more dressing after massaging for a minute, add the rest. If not, save for another day
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When ready to serve, add the pine nuts and pecorino to the top, and grind the black pepper over all.
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If using raisins, add now.
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