Kale Parmesan Salad

Adapted from Plate Magazine (May/June 2010)

My dear friend Chandra is the editor of Plate Magazine, from which this recipe originated. It was printed in the magazine’s vegetable issue courtesy of Chef Shane Coffey at LuLu Wilson in Aspen, CO. Chandra turned me on to this recipe and I’m so glad she did! It’s easy, tasty and healthy.

  • 1/2 pound kale (one bunch)
  • 3 tablespoons olive oil
  • Juice of one large lemon
  • 1/2 cup dried currants
  • 1/2 cup grated Parmesan
  • 1/2 cup pine nuts
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • Wash and dry kale thoroughly. Remove the tough stem from the center of each leaf using a very sharp knife. Roll the leaves up like a cigar and cut into chiffonade. Place the kale into a large bowl. Add olive oil and work through leaves with clean hands, massaging gently to soften the leaves and distribute the oil evenly. Add the lemon juice and continue tossing with your hands. Add currants, Parmesan, pine nuts and sun-dried tomatoes. Toss again, then serve.
  • Quick Tips
  • 1. Tossing kale with your hands may seem like a messy task, but working through the leaves in this way really softens them up. The salad should be soft by the time you are ready to serve.
  • 2. I have tried drizzling a little balsamic reduction syrup on this and it’s delicious! Try it if you have some on hand.
  • 3. I use sun-dried tomatoes packed in oil for this recipe. In this photo, I used shredded Parmesan but I think freshly grated Parmesan gives a better end result.

Preparation time: 15 minute(s)

Number of servings (yield): 4

One response to “Kale Parmesan Salad”

  1. Nikki S. says:

    I made this tonight without the sundried tomatoes. It was delicious! It was amazing how the kale tasted so soft after a good massaging with the oil and lemon. My husband even asked me if I’d boiled it briefly to make it so soft. Fresh, healthy, easy and delicious!

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