Nyt Cooking Tuscan Kale Salad

Tear the kale and Treviso into large pieces.

Nyt cooking tuscan kale salad. Kale is a leafy dark green vegetable that is one of the healthiest out there. Transfer the garlic to a small bowl add the pecorino a few tablespoons of olive oil. An induction cooker is also known as an induction stove the first home induction cooker was born in Germany in 1957.

Strip leaves off stems from 1 large bunch Tuscan kale. If using bread toast it until. Andrew Scrivani for The New York Times.

Prepare raisinsIn a small saucepan over low heat simmer white wine vinegar water and raisins for 5 minutes until plump and soft. These bright refreshing flavors combine to bring the sunny taste of Italy to your table in a Tuscan kale salad. Add the fava beans lettuce herbs 2 tablespoons olive oil 14 teaspoon salt and a good grind of pepper to the bowl of lemon and toss everything together well.

Let cool and coarsely chop. Working in batches cut the kale into thin ribbons. Transfer the garlic to a small bowl.

In a small bowl or glass measuring cup whisk together the following 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 2-3 cloves minced garlic pinch of sea salt pinch of freshly ground black pepper and a pinch or more to taste of red pepper flakes. Trim bottom 2 inches off kale stems and discard. If using bread toast it until golden on both sides.

Tuscan kale leads a list of nutrient-dense ingredients like chickpeas bell peppers carrots and quinoa and theyre covered in a tangy dressing. Slice kale including ribs into 34-inch-wide ribbons. You can also use curly kale for this salad but dinosaur kale is my kale of choice.