Warm Kale Salad with Pine Nuts and Balsamic Currants

Warm Kale Salad with Pine Nuts and Balsamic Currants

Serves 4

Ingredients:
1 large or 2 medium bunches kale, preferably lacinato (1 1/2 pounds)
2 tablespoons olive oil
1/4 cup balsamic vinegar
1/4 cup dried currants or raisins
2 garlic cloves
1/4 cup pine nuts
Salt and pepper
2 ounces Parmesan cheese (1/2 cup shaved)

Directions:
1. Trim and chop the kale. Heat the olive oil in a large skillet over high heat.
2. Put the balsamic vinegar and currants in a large bowl and toss.
3. Add the kale to the hot oil and cook, stirring occasionally, until it begins to wilt, 2 or 3 minutes. Mince the garlic.
4. When the kale is mostly wilted, add the garlic, pine nuts, and salt and pepper. Cook, stirring occasionally, until the liquid evaporates and the kale begins to brown, 2 or 3 minutes more.
5. Shave the Parmesan with a vegetable peeler.
6. Add the kale to the bowl with the currants, add the Parmesan, and toss. Taste, adjust the seasoning, and serve hot or warm.

Variations:
With Cashews, Scallions, and Soy Currants: Use vegetable oil instead of olive oil, soy sauce instead of balsamic, 1/2 cup cashews instead of pine nuts, and 1/2 cup chopped scallions instead of Parmesan. Go easy on the salt.
Warm Collards with Peaches and Ham: Use collard greens, sliced into wide ribbons (cook 5 minutes longer). Soak 1 cup chopped peaches in 1/4 cup cider vinegar instead of the currants and balsamic. Use 1/2 cup chopped pecans instead of pine nuts and a little chopped cooked ham instead of Parmesan.
Raw Kale Salad: Chop the kale finely, rub the bowl with a garlic clove instead of mincing it, soak the currants in the balsamic for a few minutes, then toss with the raw kale and remaining ingredients.