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All hail cruciferous vegetables!
This recipie set me on the path to loving kale - test it out and add another superfood to your repitoire. Tuscan kale thrives in cooler months and is packed with vitamins A and C as well as cancer-fighting phytochemicals called glucosinolates. If you can’t find this slightly sweet-tasting variety, use the small, tender leaves of regular kale.
Locavore chef Dan Barber enjoys this light and fresh winter salad for lunch before his afternoon runs. From the December 2009 issue of Runner’s World.
Kale, Pine Nut, and Parmesan Salad
2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted Parmesan cheese shavings
Place the currants in a small bowl; add five tablespoons of the balsamic vinegar. Let them soak for at least one hour or up to overnight. Drain the currants.
Whisk the remaining two tablespoons of balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl. Add the kale, currants, and pine nuts; toss to coat.
Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle Parmesan cheese shavings over salad. Makes six servings.
CALORIES PER SERVING: 110
CARBS: 14 G
PROTEIN: 4 G
FAT: 6 G