This salad was inspired by a dish at Mercato restaurant in Red Hook — it’s by far Sarah’s favorite kale recipe!

Kale Salad

One bunch kale (lacinato or Tuscan kale works best), center stems removed
1/3 cup dried black currants, plumped briefly in hot water
1/3 cup pine nuts, lightly toasted
1/4 cup (or less) grated or shredded parmesan cheese
Oil and vinegar, to taste

Roll up small bunches of kale leaves and slice crosswise into a very fine chiffonade.  Combine all ingredients except cheese in a bowl and (ideally) let sit for an hour or two — this gives the flavors time to marry a bit.   Mix in parmesan just before serving.