Kale Salad with Pine Nuts, Currants, Garlic and Lemon

Kale is one of the healthiest vegetables around; you always see it on  the list of super foods. It's  full of antioxidants, anti- inflammatory nutrients and anti- cancer glucosinolates. Kales risk- lowering benefits have been shown to include cancer of the prostate, bladder, breast, colon and ovary. The Kale in this recipe is uncooked so you get the maximum health benefits!

When I told my husband that I was making him a nice Kale salad for dinner he joked that he wouldn’t be home for dinner. He loved the salad.

Do something great for yourself and your family; make this salad today. You won’t be disappointed.

Kale Salad with Pine Nuts, Currants, Garlic and Lemon (adapted from a Susan Lawrence recipe)

1 bunch Kale, cleaned, stems removed and chiffonade

¼ cup of extra virgin olive oil

Juice of 2 medium lemons (about 1/8 cup)

3 cloves of chopped garlic

½ cup grated parmesan cheese

1 bunch of scallions, finely sliced

½ cup of dried currants

½ cup toasted pine nuts

Chiffonade is a method of cutting leafy green vegetables into long thin strips. The leaves are stacked, rolled tightly into a cigar shape and then thinly cut into strips. Chiffonade is French for “rag”. Add the oil and lemon to the leaves and with your hands, massage the liquid into the strips of Kale for a couple of minutes. This will help to soften the Kale. Toast the pine nuts in a preheated 350 degree oven, until lightly toasted. (Monitor closely as they can burn quickly). While the pine nuts cool add the scallions, currants, parmesan cheese and garlic. Toss and add the pine nuts.

Tightly roll the Kale into a cigar shape and then cut into thin strips.