Daphne Oz's King of Greens Salad
A slightly tough green, kale is livened up sweet currants and toasted pine nuts.
- 1 large bunch Black Kale (leaves torn into bite size pieces)
- 1/4 cup Olive Oil
- 1-2 Lemons
- 1/3 cup Currants
- 1/3 cup Pine Nuts (toasted)
- 1/4 cup Pecorino (grated)
- 1 teaspoon Red Chili Flakes
- Salt and Pepper
How to cook Escarole, Spinach, and Kale
1 large bunch Black Kale (leaves torn into bite size pieces)
Salt and Pepper
1/4 cup Olive Oil
Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
1/3 cup Currants
1/3 cup Pine Nuts (toasted)
1/4 cup Pecorino (grated)
1 teaspoon Red Chili Flakes
Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.