‘Tis the season for the dark curly greens. You will see it on many a platter as a garnish.
I love kale.
My husband hates it.
For several weeks now, I have been wanting to recreate this salad I had some years ago. I bought kale last week to do it, kept putting it off and then Zachary came home with his girlfriend and used it up for a dinner with some pasta. My husband was safe for a week.
I bought it again this past Saturday. A beautiful full bunch of young looking leaves. Those are the best – tender and delicious.
I bargained with him. I would make his favorite chicken breast recipe, with a fantastic new twist, adding blueberries and shallots, if I could make my kale salad. Of course I added extra doses of LOVE while I was cooking this meal.
Well, he LOVED it!! He even had thirds. We ate the whole thing!
Here’s the recipe:
KALE SALAD WITH DRIED CRANBERRIES, PINE NUTS AND PARMESAN
– serves 2 – 3
One large bunch of kale, washed well, spun dry, stems removed and very, very thinly sliced (slicing it thin, like a chiffonade, is very important)
One handful of dried cranberries, or more to taste
3 – 4 tbs. of toasted pine nuts
1/2 cup hot olive oil
1/2 cup or more of freshly grated Parmesan cheese
Salt
Pepper
Preheat oven to 375 degrees. Toast the pine nuts in a baking pan for 3 – 6 minutes until lightly browned. Toss together the kale, cranberries and pine nuts in a large bowl.
Heat the olive oil in a small pan until very hot and nearly smoking. Carefully pour the oil evenly over the kale. Listen to the sizzle as you are nearly frying the leaves. Distribute the parmesan onto the salad, add salt and pepper to taste. Toss thoroughly. Serve right away.
You will LOVE this, I guarantee!
This salad is perfect for this time of year. Just look at the colors, so festive for the holidays with the luscious green and red. A great clean and healthy dish to have in the midst of all the holiday richness!
Our dinner – with sauteed chicken breasts in white wine, shallots and blueberries
