Kale Recipe
Kale Toasted With Currants, Pine Nuts, Rosemary Breadcrumbs, Parmesan Cheese, Lemon Dressing.
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Ingredients
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Kale Preparation
Breadcrumb Topping
Dressing
Currants
Method
Kale Preparation
- 1
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add the chopped kale leaves, salt, and black pepper. Sauté until the kale is wilted and tender, about 5-7 minutes. Remove from heat and set aside.
Breadcrumb Topping
- 2
Prepare the Breadcrumb Topping
In a separate skillet, toast the pine nuts over medium heat until golden brown, about 3-5 minutes. Add breadcrumbs and chopped rosemary, stirring well to combine. Continue to cook until the breadcrumbs are crispy, about 3-4 minutes. Remove from heat and stir in the grated Parmesan cheese.
Dressing
- 3
Make the Lemon Dressing
In a small bowl, whisk together lemon juice, lemon zest, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Currants
- 4
Prepare the Currants
In a small bowl, soak the currants in warm water for about 10 minutes. Drain and set aside.
Assembly
- 5
Assemble the Dish
In a large serving bowl, combine the sautéed kale, soaked currants, and lemon dressing. Toss gently to combine. Top with the breadcrumb mixture and serve immediately.