1 large bunch kale
1/2c olive oil
3T red wine vinegar
1 clove garlic (finely chopped/pressed)
1/4T pine nuts/pumpkin seeds/nuts, toasted
1/2c sundried tomatoes (oil-packed, drained & chopped)
freshly grated Parmesan cheese
Trim and discard the thick centre rib from each kale leaf. Stack the leaves and cut into thin strips across the width.
In a large bowl, massage leaves with the olive oil, vinegar, garlic, salt, pine nuts and tomatoes. Let salad stand at room temperature for 15 minutes to allow the flavours to blend and the kale to soften slightly.
Check for seasoning and finish with a generous handful of freshly grated Parmesan cheese.
~Favourite of CSA Member Marg Feeney - from LCBO Food & Drink Mag Summer 2011