Hands down, my favorite variety of kale is Lacinato or Tuscan kale. I like the sturdy yet tender texture of the leaves and its amazing versatility in the kitchen. Crisped up in a hot oven as a snack, chopped thinly for a salad like this one, thrown into a healthy soup recipe or even sauteed….it is marvelous.
This raw kale slaw recipe is another wonderful recipe from Sara Forte’s The Sprouted Kitchen Bowl & Spoon cookbook. Shredded Lacinato kale tossed with balsamic-plumped raisins, buttery pine nuts, crushed red pepper flakes, shallots, and Pecorino cheese makes for a memorable side dish. Some of the same white balsamic used to soak the raisins in is used on the greens, along with olive oil and a touch of salt and pepper.
(To view this recipe, click on the blue title of the blog post above*)
‘Kale Slaw with Soaked Raisins & Pine Nuts’
Tagged: balsamic vinegar, kale, kale slaw, Lacinato kale, pecorino cheese, pine nuts, raisins, raw kale, Salad, Sara Forte, shallots, soaked raisins, The Sprouted Kitchen, The Sprouted Kitchen Bowl & Spoon, vegetarian, vinegar-soaked raisins, white balsamic vinegar