Massaged Kale & Currant Salad

1. 1

   De-stem kale by pulling leaf away from the stem. Wash and leaves. Spin or pat dry. Cut kale into small pieces or stack leaves and chiffonade (cut into thin ribbons).Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. To toast nuts, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

2. 2

   Gently stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor gently stir in cheese.

* Per serving · 4 servings · Values may vary.

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