Ingredients
• ½ cup pine nuts
• 2 lbs (about 4 or 5 bunches or 12 cups leaves) dinosaur kale leaves, cleaned, dried and de-stemmed (throw out the stems or save for another use)
• ½ lb (about 1 bunch or head or 4 cups) dandelion, radicchio and/or arugula
• 1/2 cup extra-virgin olive oil, divided
• 2 medium yellow onions, sliced
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ½ cup water
• 1 cup currants or raisins
• 3/4 cup dry sherry wine
• 2 T balsamic vinegar
• 4 T freshly squeezed lemon juice (from about 2 lemons)
• 6 teaspoons lemon zest (from about 3 lemons)
• 2-3 T small capers (optional)
• Shaved Parmesan cheese or fresh burrata cheese (both optional)
Directions
For the Dressing:
- Roast pine nuts on a cookie sheet in a 350º oven for 10 minutes until toasted. Cool.
- In a small pot bring raisins or currants and sherry wine to a boil. Turn down heat and simmer for 5 minutes or until raisins or currants are plump. Transfer to a bowl and whisk in the balsamic vinegar, lemon juice, lemon zest and ¼ cup of extra-virgin olive oil. Stir in the toasted pine nuts.
For the Salad:
- Heat ¼ cup olive oil in a large pot over medium heat. Add the onions and cook 5-7 minutes until translucent. Add garlic and red pepper flakes and continue cooking 1 minute. Add 12 cups of kale and stir until coated with oil. Stir in ½ cup water, cover and reduce heat to medium-low. Simmer for 1 hour. Remove from heat and toss with about ¾ of the dressing.
- Tear or slice the raw arugula, dandelion and/or radicchio into thin strips. Toss with the remaining dressing and set aside in the refrigerator for at least one hour to marinate.
- In a large salad bowl, toss the marinated greens with the cooked greens (cooked greens can be warm or cold) and capers (if using) adding all of the remaining dressing.
To Serve and Store:
- Place salad on a platter or divide between individual serving plates and then top with grated Parmesan or place a couple dollops of burrata cheese alongside.
-Salad keeps in the refrigerator for 3 days. Eat cold straight from the refrigerator, room temperature or slightly warmed if desired.
