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Kale, parmesan, pine nuts, currants, olive oil, lemon, salt. The key is cutting the kale very fine. I do some de-stemming first, and then roll the leaves into kale cigars. This makes it easier to chop. Then I put them in a bowl with some lemon juice and let it sit for a while. Not sure if that really works or not but the idea is that it softens up the raw kale a little more. Toast the pine nuts. Microplane parmesan. I just wing the proportions, but it's pretty easy if you just keep tasting. I use currants because they are small, but if I can't find them I just use regular raisons and chop them up a bit.
- bill 11-07-2013 4:39 pm [link] [4 comments]