Tuscan kale salad
Ingredients:
1/4 cup pine nuts
3 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
6-8 large handfuls of kale leaves, thick stems removed, in pieces
1/2 cup raisins
Freshly grated Parmesan cheese to taste
Freshly grated black pepper to taste
Instructions:
Toast the pine nuts in a small skillet over medium-low heat until golden.
In a small bowl, combine the lemon juice, oil and salt.
Place the kale in a large bowl and pour in the dressing. Roll up your sleeves and use your hands to massage the dressing into the kale. This can be a bit of a workout — spend a minute or so really working the dressing into the leaves until they are fully coated, bright green and significantly reduced.
Toss in the raisins and pine nuts. Top with cheese and black pepper to taste.
Serves 2.