Kale, parmesan, pine nuts, currants, olive oil, lemon, salt.
The key is cutting the kale very fine. I do some de-stemming first, and then roll the leaves into kale cigars. This makes it easier to chop. Then I put them in a bowl with some lemon juice and let it sit for a while. Not sure if that really works or not but the idea is that it softens up the raw kale a little more. Toast the pine nuts. Microplane parmesan. I just wing the proportions, but it's pretty easy if you just keep tasting. I use currants because they are small, but if I can't find them I just use regular raisons and chop them up a bit.
Any personal variations? Pine nuts are expensive (although almost critical to the dish) we have used toasted sunflower seeds instead. You can't always find real dried currants and used dried cranberries or raisins sold as dried currants. cheese?
If you use pine nuts, make sure they 're not from china. Almond slivers?
I know! Really hard to find. Usually non china ones I find are from Russia. Not sure that is much better...
Alias used sunflower seeds I think when pine nuts went up. Probably best substitute, but not as good.
what about chopped macadamia nuts
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- bill 11-07-2013 4:39 pm
Any personal variations? Pine nuts are expensive (although almost critical to the dish) we have used toasted sunflower seeds instead. You can't always find real dried currants and used dried cranberries or raisins sold as dried currants. cheese?
- bill 11-08-2013 4:15 pm [add a comment]
If you use pine nuts, make sure they 're not from china. Almond slivers?
- linda 11-08-2013 7:33 pm [add a comment]
I know! Really hard to find. Usually non china ones I find are from Russia. Not sure that is much better...
Alias used sunflower seeds I think when pine nuts went up. Probably best substitute, but not as good.
- jim 11-08-2013 9:03 pm [add a comment]
what about chopped macadamia nuts
- Skinny 11-08-2013 10:30 pm [add a comment]