1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
2-3 bunches Lacinato kale (aka Tuscan kale or dinosaur kale), rinsed and patted dry
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed
1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.
2 Cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into
thin, 1/4 inch wide, slices. slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, hand massage the dressing into the kale; toss with the toasted pine nuts, the dried cranberries, allowing the kale to marinate a bit. Right before serving, stir in the grated Parmesan cheese.