-3 T. dried currants
-1 T. balsamic vinegar
-1/2 c. blanched raw hazelnuts
-1 lb. Tuscan (aka Dino, Lacinato or Black kale), washed & very thoroughly dried
-1/4 c. extra virgin olive oil
-2 cloves garlic, minced
1/4 c. balsamic vinegar glaze (store-bought or see recipe in index)
-Sea salt, to taste
-Freshly ground black pepper, to taste
-1/2 c. shredded ricotta salata cheese
Put the currants into a small mixing bowl with the balsamic vinegar and 1 tablespoon of hot water and set aside to soak.
Meanwhile, place the hazelnuts in a small dry skillet over medium heat. Cook until they begin to brown, shaking the pan and stirring so they do not burn, 4 to 5 minutes. Let the nuts cool, chop roughly, and set aside.
To prepare the kale, cut out and discard the center stems, keeping long half-leaves. Stack together 4 to 5 leaves at a time and slice into chiffonade until you have 5 tightly packed cups of long, thin strips.
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the kale and stir for an additional 30 seconds until just warm and barely soft. Immediately transfer the kale to a mixing bowl and place it in the refrigerator until just cooled, 4 to 5 minutes.
When cool, transfer the kale to a salad bowl and toss with the balsamic vinegar glaze. Drain the currants, add them along with the hazelnuts, and toss. Season with salt and pepper, sprinkle on the ricotta salata cheese, and serve. Enjoy!
From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014