2 small bunches dinosaur kale, stems removed
2 T extra virgin olive oil
2 T lemon juice
1/2 tsp sea salt
1/4 C pine nuts
1/4 cup golden raisins, soaked 10 minutes, drained, and rinsed (I was out of golden raisins, so in this picture you can see that I used regular raisins and it was still just as yummy!)
1/4 tsp fresh ground black pepper
Stack two or three of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. This is where you get your hands dirty! Massage the dressing into the kale until the leaves are nice and tenderized, this makes the kale much more enjoyable to chew. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. This salad will last three days in the refrigerator.
Here are some different variations to this salad: substitute 1/4 C sliced kalamata olives for the raisins and add 1 diced red bell pepper. OR eliminate the raisins and pine nuts, add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper. Be creative! Kale never tasted to good!
recipe courtesy of Jaylene Johnson
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