Hey, did you hear about that Vermont screenprinter who was getting harrassed by those Chik-Fil-A idiots? He finally won! Go Bo!
If you decide to take his advice, here’s a great recipe to help out. This is my absolutely favorite way to prepare fresh kale. I can’t believe I haven’t posted it here, so here you go!
Tuscan Kale Salad
A head of kale, rinsed and dried, thick ribs torn out, sliced into 1/2″ ribbons (I like the curly kale best)
3-4 T. your favorite, fruitiest extra-virgin olive oil
Juice from a lemon
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
10 good grinds black pepper
1 tsp. honey
3-4 T. toasted pine nuts (just toss them into your toaster oven for a few minutes, or dry roast in a cast-iron pan. Be careful, these little stinkers go from pleasantly toasted to bitter, burnt black in a blink of an eye!)
3-4 T. dried cranberries
3-4 T. grated Parmesan cheese
Whisk the oil, lemon juice, pepper flakes, salt, pepper, and honey in a small bowl. Put kale in a larger bowl, pour dressing over. Now dig your hands in there and just squeeze and crush that kale for all you’re worth! Massaging it like this softens and sweetens it beautifully. It also concentrates your kale… you’ll go from a huge pile to a quarter of the volume. Sprinkle with cranberries and cheese, toss, and serve.