Kale Recipe

Prepare kale

Wash kale thoroughly, then strip the leaves from the thick stems. Stack leaves, roll tightly (for Lacinato kale) or lay flat (for curly), and slice crosswise into 1/4-inch ribbons. Place sliced kale into a large salad bowl.

Massage kale

Sprinkle the 1 tsp sea salt over the sliced kale. Using clean hands, massage the leaves for 2–3 minutes until they darken and soften and reduce in volume by about a third. This breaks down toughness and makes the kale tender.

Toast pine nuts

While massaging, heat a small dry skillet over medium heat. Add the pine nuts and toast, stirring or shaking the pan frequently, until fragrant and lightly golden, 2–4 minutes. Remove from heat immediately and transfer to a plate to cool so they don't continue cooking in the hot pan.

Add cheese and nuts

When ready to serve, add about three-quarters of the Parmigiano-Reggiano shavings and the cooled pine nuts to the massaged kale. Reserve the remainder of cheese and a small handful of pine nuts for finishing garnish.

In a small bowl or jar, combine the champagne vinegar, minced shallot, Dijon mustard, honey, and lemon zest (if using). Whisk or shake to blend.

While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing into a smooth vinaigrette. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 30 seconds.

Season the vinaigrette with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp more honey for sweetness or up to 1 tsp more vinegar for brightness if desired.

Let the vinaigrette sit for 5 minutes to meld flavors, then give it one final whisk or shake before using.

Dress the kale: pour roughly half of the champagne vinaigrette over the massaged kale, then toss thoroughly with salad tongs or clean hands to coat evenly. Taste and add more dressing as needed — the kale should be glossy but not soggy.

Add the remaining Parmigiano-Reggiano shavings and reserved pine nuts on top. Grind a little fresh black pepper over the salad and adjust salt if necessary.

Serve immediately at room temperature, or refrigerate for up to 1 hour before serving. If chilled, let sit 5–10 minutes at room temperature and toss again just before serving to redistribute dressing.