Ingredients
¼cupdried sweetened cranberries,or whole golden raisins or currants, chopped
⅓cuppine nuts,or slivered almonds
1lbfresh Lacinato kale,(also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry
¼cupbalsamic vinegar
3tbspolive oil
1tbspseasoned rice vinegar
1tbsphoney
1tspsalt
½tsppepper
¼cupgrated Parmesan cheese,packed
Preparation
Heat a small skillet on medium-high heat. Spread the pine nuts in an even layer on the bottom of the pan.
Cook, stirring occasionally until lightly browned. Then remove to a bowl to allow to cool.
Use a sharp knife to cut out the tough midrib of each kale leaf and discard or compost. Slice the leaves crosswise into thin, ¼ inch wide slices.
Work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then, using a sharp knife, work from one end of the “cigar” to the other, slicing a ¼ inch off from the end.
Place the kale slices into a large bowl.
In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
About 30 minutes to 1 hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
Right before serving, stir in the grated Parmesan cheese.
