Yesterday, on National Kale Day, I bought a bunch of Winterbor kale. This morning I made this chopped salad inspired by my friend Leslie who has a traveling children’s theater company.
5-6 kale leaves (any variety will work; I used Winterbor)
1/3 cup pine nuts
1/4 cup EVOO (Extra Virgin Olive Oil)
Sea salt to taste
Freshly ground pepper to taste
Wash the kale well.
Dry roast the pine nuts in a cast iron or stainless steel skillet: heat the skillet on a medium flame for 30 seconds. Add the pine nuts and use cooking chopsticks to turn each nut over, exposing each side to the heat. When nuts are lightly browned and smell lightly toasted (NOT burnt), remove them from the pan and set aside.
Use a knife to separate the tough spines from the kale leaves.
Discard the spines. Chop the leafy part of the kale into ¼-inch-wide strips. Then hold the knife on top at both ends and chop the strips into small pieces.
Place the chopped kale in a bowl, add the roasted pine nuts, sea salt and pepper. Squeeze the lemon. Mix with the olive oil and pour over the salad, mixing it well.
©Nancy Wolfson-Moche 2013