The easiest, most versatile, most yummiest kale salad

Isn't it the best when you land on a recipe that becomes an easy part of a weekly routine, yet never seems to get old? When it comes to healthy greens packed with vitamins AND flavor, this kale salad delivers on all fronts. And it's even a hit with the two teenage boys in the house! I think it's the subtle play between the red pepper flakes and the dried currants - that slightly hot and slightly sweet - oh, yes please.

Personally, I make as much of this salad as I can because it "holds up" well and then I can pack it for lunches during the week. It becomes a great foundation for other meals.

All you need are the following ingredients:

  • Kale (the curly green kind) - I make 2 bunches minimum
  • Olive oil
  • Fresh lemon juice (1 whole lemon)
  • Flaky sea salt (I use Maldon because I love the consistency and texture)
  • Red pepper flakes
  • Finely grated parmesan cheese
  • Dried currents (the little Zante ones are the best I've found)
  • Optional: Shaved parmesan 
  • Optional: Toasted pine nuts or toasted sliced almonds

Here's how to put it all together - and it's fun to adjust to your liking each time!

  • Thoroughly wash/rinse the kale and strip it off of the stalks or ribs.
  • Chop bunches of kale in two directions so it ends up pretty small and put it all in a large bowl big enough for tossing.
  • Drizzle olive oil over the kale and for this step, massage the kale with your hands - start with a light amount of olive oil and add more if needed. You want just enough to make all the greens just a little shiny but not to be overly coated in olive oil. The massaging also helps 'soften' the kale.
  • Squeeze lemon over the kale and toss. I typically use a full lemon for 2 good-sized bunches of kale.
  • Using your fingers, sprinkle a small amount of sea salt over the kale. If you use Maldon flaked salt or similar, crunch it up in your fingers as you sprinkle it.
  • Toss again, and then shake a small amount of red pepper flakes over the kale. 
  • Add about 4 heaping tablespoons of the freshly grated Parmesan cheese and toss. The kale should have little bits of Parmesan throughout, so adjust accordingly. I usually add a bit more just because.
  • Add about one quarter to one third cup dried currents, and guess what? Toss.
  • Last bit - add anything optional - maybe some shaved Parmesan, I always love to add either toasted sliced almonds or toasted pine nuts.

Serving suggestions:

  • As a side for salmon or other fish or protein of your choice
  • With chopped grilled chicken tossed in (there's that tossing again!)
  • Mix in roasted vegetables on a second day to switch it up.
  • Add slices of grilled steak or chicken for a next-day lunch.

It turns out just slightly different each time - sometimes more or less lemony - sometimes more or less cheesy (I said cheesy), and depending on any extras you add, that will enhance the flavor how you like it as well.

Bon appetit!

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