Kale Salad with Pine nuts, Currants, and Parmesan

 This is what I made with the leftover kale I had after making Kale Chips. You can, of course, make a billion dishes with kale, two others that I linked on my Kale Chips post. But here's another good thing.

 I actually also made this dish for Thanksgiving, too. See how the leaves look wilted? In my last kale salad, I steamed the kale. Here, it is actually raw. What? Raw? Isn't it, like, hard, and bitter, you know? ...No. Not really. In fact, not at all. The trick? Massage. Oh, yes. This involves some oil and some rubbing and some time to get really personal with your dinner.

Massaging the kale is actually kind of nice. You pick it up and squeeze and toss and rub and turn, and all of a sudden, the kale is supple and a vibrant shade of green. But it still has a bit of a crunch. You can let it sit for an hour or two before serving, to let the olive oil do its thing a bit longer. Oh, and once you get past the whole massage concept thing, you've got to appreciate the flavoring. It just screams soothingly murmurs sophistication. The strips of parmesan give it some licks of salt, the currants add pops of sweet, and the pine nuts confer nibbles of fat. And it's still healthy!

Go on. Dim the lights. Burn some incense. Drizzle that olive oil. You won't regret it.

Kale Salad with Pine nuts, Cranberries, and Parmesan
adapted from Epicurious
serves 4.

note: the currants are soaked overnight to plump. If this is too much work or you haven't planned ahead (my classic problem) just substitute cranberries, unsoaked. This is also very very good.

note note: this calls for one small bunch. Eyeball it. if you're making this with leftover prepped Kale from Kale Chips, you may want to reduce it. But you can also just make the full dressing and only add as much as is needed.

1 tbsps dried currants
3 tbsps white wine vinegar

1 small bunch Tuscan kale
1 tbsp pine nuts
1/2 tbsp unseasoned rice vinegar
1/2 tbsp honey
2 tsps extra-virgin olive oil
dash salt
Parmesan cheese shavings


Place currants in small bowl and add white wine vinegar. Let soak overnight. Drain currants and reserve currant vinegar.
Derib and destem the kale, and tear into bite size pieces. Put into salad bowl. 

Lightly toast the pine nuts. Keep a close eye on them; they burn fast.

Add currants and pine nuts to the kale.
Whisk the reserved white whine/currant vinegar, rice vinegar, honey, oil, and salt in a small bowl. 

Add to salad bowl and begin to massage. This involves gently kneading, squeezing, and tossing. It will make your hands nice and soft. After five minutes or so, the kale should be tender and a brighter green. 

Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Chewy Chocolate Chip Ginger Cookies

 Hmmm, what shall I say? It's getting wintery out. December 3rd already. And while iced chai tea lattes are splendid in warm weather, you know what's even better? A steaming cup of chai tea in your kitchen in your fluffy socks in december.

And you know what's even better than that? Cookies. Gingery, chewy cookies for dunking and nomming. Sound good? Yes. And like many cookies in the world, pretty easy to make. I may not be a great fan of ginger, but here, a little fresh grated ginger makes the world seem warm again, in that way that you know your toes are a bit cold but your stomach is glowing.

Chewy Chocolate Chip Ginger Cookies

2 dozen.

adapted from Joy the Baker

1 heaping cup all-purpose flour
1 tsp baking soda
dash salt
1 tsp ground cinnamon
1 tsp freshly grated ginger
1/2 tsp ground cloves
1/2 stick unsalted butter, softened
1/2 cup brown sugar
1 large egg
1/8 cup molasses
1/3 cup chocolate chips
1/8 cup granulated sugar, for rolling dough balls

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or spray lightly with cooking spray.

Whisk the flour, baking soda, spices and salt in a medium bowl and set aside. 

 In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. 

Add the egg and molasses and mix until blended and an even light color, about 1 minute.

By hand, add the flour mixture, mixing just to incorporate. Fold in the chocolate chips.

Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but are still soft in the center and there are several large cracks on top, about 12-14 minutes.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a plate for eating or an airtight plastic container to store for up to 4-5 days.