Chefs at Market: Kale

Oh, it used to be that kale had a bad name. Basically, kale were those tough, rubbery leaves shoved around serving bowls in your deli cases. Nowadays, kale is undergoing a renaissance. It’s an excellent source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus, and a very good source of vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. It’s no wonder that kale is the go to green in all of those trendy, new juice bars.

Chopped Kale Salad with Dried Cranberries and Shaved Parmesan

Serves 4

·       1 bunch curly kale, washed, dried and chopped fine

·       1 cup toasted pine nuts

·       ½ cup dried cranberries

·       Juice from 1 lemon

·       ½ cup extra virgin olive oil

·       salt and pepper, to taste

·       1 cup Parmigiano Reggiano, shaved off the whole cheese with a vegetable peeler

In a large bowl, carefully toss kale, toasted pine nuts, and cranberries. Sprinkle over lemon juice over greens, add olive oil, and toss again. Season to taste with salt and pepper (don’t be too lighthanded here), then serve the salad strewn with Parmigano Reggiano shavings.