So, it turns out that I really like kale. It isn’t at all something I eat just because it’s dark green and probably really good for me. I like the flavor, earthy and vegetal together. I like the texture, how cooked kale is still chewy, unlike spinach which almost immediately turns to mush, and how raw kale doesn’t get soggy. And I like the convenience – it stays fresh for a while in the fridge and you can make salads with it days ahead of time, and they get better instead of worse.
I made this for a pizza party I hosted. The party started right after work, plus I had to deal with the pizza dough, so making salad right beforehand wasn’t an option. I took a risk and served kale; I wasn’t sure how it would go over, but I assumed there were enough friendly flavors in this salad to please most palates.
The salad might not have been as popular as the Nutella banana pizza or mascarpone-stuffed strawberries, but people seemed to like it. There were leftovers, but that was okay, because even several days after I’d made the salad, it was still crisp and delicious. Plus it meant more kale for me – and I really like kale.
3 tablespoons balsamic vinegar
2 tablespoons dried currants
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan (lacinato) kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings
1. Place the vinegar and currants in a small pot; bring to a simmer over medium-high heat, then remove from the heat. Let soak 15-30 minutes, while you prepare the other ingredients; drain, reserving vinegar.
2. Whisk vinegar leftover from soaking the currants, the rice vinegar, honey, oil, and salt in large bowl. Add the kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, or cover and refrigerate overnight. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.