curly kale salad with pine nuts and green onion

September 10, 2011


This salad is simplicity at its best. Refreshing. Zingy. Hearty. Healthful. A perfect midday meal to keep it light and fresh. The trick with raw kale is you have to let it soften up with the help of a little lemon juice, olive oil, and some TLC. Follow the directions below and you will transform what looks like it’s going to be a tough slog into a gastronomic pleasure.

1 bunch kale

Juice of 1 lemon

4 tbsps olive oil

2 green onions, sliced

1/2 cup pine nuts, toasted

sea salt and pepper

Wash kale under cold water and spin dry. Chop kale finely and put into a mixing bowl. Drizzle with olive oil and lemon juice and then massage the dressing into the leaves. Sounds weird but it helps tenderize the kale and make it more succulent. Add salt and pepper to taste and let sit for at least 20 minutes.

Meanwhile, toast the pine nuts and chop up the green onions. When kale has sat for 20 minutes, toss with nuts and onions and serve.

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