Thanks to Fran and Renee for these two excellent recipes, perfect for now. They are both simple, tasty and offer an alternative to simply sauteing your greens. Try one this week for dinner.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems of one bunch kale. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 12 minutes.
Lemony Kale Salad with Pignoli, Raisins & Shaved Parmesan
2 bunches kale (Red Russian or Lacinato will work)
1/2 c. pine nuts (1 cup) (pecans or walnuts will also do the trick)
1/4 c. currants or raisins, plumped with boiling water then drained
Good olive oil
Sea salt and freshly ground pepper, to taste
1/4 grated or shaved parmigiano reggiano
Carve out the stems of the kale and discard. Chiffonade the kale. To do so: stack kale leaves, roll them up tightly – then slice thin strips with the knife perpendicular to the rolled kale so you have centimeter thin strips or thinner. Add sliced kale to a large serving bowl. Juice a lemon to cover the kale. Toss the kale in a few tablespoons of olive oil or until it is well coated but not drowning in oil. Let sit for 60-90 minutes.
Toast nuts in oven and let cool a bit. Then add nuts along with currants or raisins to bowl with kale. Season with salt and pepper. Grate or shave parmesan over the top.