Massaged Kale Salad with Toasted Pine Nuts

I have made this kale salad for the past three years and it is a favorite. The Hubs loves it. He is amazed that kale could be this good.

The original recipe comes from Eating Well and can be found here.

Massaged Kale Salad with Toasted Pine Nuts

2 bunches kale (about 7 cups)
1/3 c. freshly grated Parmigiano-Reggiano
1/3 c. extra-virgin olive oil
1/4 c. rice wine vinegar
3 large cloves garlic, minced
1 T. lite soy sauce
1/2 t. freshly ground pepper
1/4 t. fine sea salt
1/8 c. toasted pine nuts

Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into bite-size pieces and place in a large bowl. In a blender, add Parmesan, oil, vinegar, garlic, soy sauce, pepper and salt. Pulse until emulsified and cheese is chopped up. Add dressing 1/4 cup at a time to the bowl.

With clean hands, firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. Add more dressing as necessary.  The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more salt and pepper, if desired.

Add pine nuts before serving.

This recipe is quite versatile.  Any kind of acid can be used.  I have used lemon juice, red wine vinegar, Champagne vinegar and even apple cider vinegar.   The dressing is delicious on any greens and I usually make a double batch just so I can have a jar in the refrigerator.   I used a version of this recipe for a recent Three-Kale and Beet Green Salad with Radish and Pine Nuts.

The first time we made this was for a Thanksgiving meal.   My sister suggested the toasted pine nuts.   The Hubs and the BiL could not believe that the greens weren’t sauteed.

Since that time, we make this salad about once a week during kale season.    I even introduced my other BiL and the nieces to this salad on a recent trip to see them.  (I have to admit that I was working without this recipe and some needed ingredients, especially the Parm.   This salad is not the same with just oil, red wine vinegar and garlic powder!)

Eat your greens!  (Do it now because the kale is about to bolt.)