This lemony kale salad with pecorino romano cheese, toasted pine nuts, and currants shows the best kale salads are sometimes the most simple.

Serves 8 



  • 4 bu. kale 
  • 2 T. lemon zest (from about 2 lemons) 
  • ¼ c. freshly squeezed lemon juice (from about 2 lemons) 
  • ½ c. extra virgin olive oil 
  • Kosher salt and freshly cracked black pepper, to taste 
  • ¼ c. pine nuts 
  • ½ c. pecorino romano 
  • ¼ c. dried currants 



Wash and dry the kale. Carefully slice along the stems to remove the leaves (or simply tear them off with your hands). Working a few leaves at a time, roll tightly into the shape of a cigar and very thinly slice crosswise with a sharp knife. Transfer to a large bowl. 

In a small bowl, whisk together lemon zest, lemon juice, and olive oil. Season lightly with kosher salt and freshly cracked black pepper. Pour half the dressing over the shredded kale, then, using your hands, massage the dressing into the kale, 1-2 minutes. Taste for seasoning and add more dressing if desired, along with more salt and pepper. Set aside to marinate, at least ten minutes and up to one hour. 

Meanwhile, toast the pine nuts in a small skillet over medium heat, stirring frequently, until lightly golden, about 3-5 minutes. Set aside to cool. 

When ready to serve, combine kale, toasted pine nuts, pecorino romano, and currants and toss together until thoroughly combined. Serve immediately.