Kale is amazing. I have only really been aware of kale in its different varieties since moving to the farm. And up to very recently, I have thought of greens as something to be braised. Kale can be used in so many interesting ways. This recipe is really easy.
1 8 oz. bunch of kale
1 clove garlic
2 Tbs balsamic vinegar
5 Tbs olive oil
sea salt and fresh ground pepper to taste
2 Tbs shredded Parmesan cheese + 1 Tbs to sprinkle on the top.
Chop the kale into 1/2 inch pieces. Massage the kale with your fingers to soften it. Mince the garlic. In a small bowl, mix the garlic, vinegar, oil, salt, and pepper. Drizzle the dressing over the salad. Sprinkle with the Parmesan cheese, and toss gently. Sprinkle with the remaining Parmesan cheese.
For Thanksgiving, I dressed it up by tossing some toasted pine nuts on top and decorated it with hard cooked eggs, cut into quarters.