Kale Salad with Parmesan and Golden Raisins & Making Progress

Feb 17, 2012

You know how hearing a song can transport you to another time, a specific day, a season, or a person?

It’s the same with food.  A couple of years ago, my best friend and I had a book event in New York City.  We read and signed and mingled and then escaped to a shoebox-sized restaurant on the Lower East Side where we laughed ourselves silly and savored each bite of this salad.  Each mouthful was fresh, balanced between the barely wilted kale, the sweet plump raisins, and the salty parmesan.

Later, we recreated the salad when we were both too miserable to eat it.

And after that we made it again in Mexico, asking at the organic farm for kale even though our host insisted kale is what the animals eat.

And now I make it for myself, for an easy lunch or side dish, amazed at the planet of time and events hat have happened since the first bite.

That restaurant has since closed.

Kale Salad with Parmesan and Golden Raisins

1 bunch Lacinato kale

3 cups boiling water

1/4 cup parmesan cheese

big handful golden raisins

salt and pepper to taste

2 tbsp olive oil

Wash the kale. Layer the pieces one on top of the next and cut the rib out of the center by making a 'v' down the middle. Roll the leaves up the long way (creating a thin tube of kale) and cut into fine strips. Place into colander and pour hot water on top, wilting the kale. Press leaves into colander to drain well. Transfer kale into mixing bowl, and toss in cheese. Add raisins, salt, pepper, and oil and toss gently. Top with more cheese if desired.

1 comment

  1. Amy Massey
    November 20, 2013

    I’ve been wanting to try this for ages now and finally did. Superb! New staple. Love the boiled water into colander…

    Reply

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