Yield: 1 serving
When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.
- 4 leaves kale, stems removed
- 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon salt
- 1/4 red bell pepper, diced
- 1 tablespoon pine nuts or chopped cashews
- 1 tablespoon sliced black olives
- Dash ground pepper (optional)
- cutting board
- chef’s knife, 8-inch
- measuring spoons
- medium bowl
- citrus juicer or reamer
- serrated knife, 5-inch
Stack 2 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 2 leaves. Chop the kale strips a few times, so they aren’t too long. Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.
Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.