1/2 c extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, finely minced
1/4 c. pine nuts, lightly toasted
1/ c. oil-packed, sun-dried tomatoes, drained and chopped.
salt to taste
grated Parmesan cheese to garnish
Trim Kale and discard think center rib from each Kale leaf. Stack leaves and cut into thin strips across the width.
In a large bowl, toss the leaves with the olive oil, garlic, salt and tomatoes. Let sit at room temperature for at least 20 minutes to allow the flavours to blend and the Kale to soften . I leave it for at least an hour.
Check for seasoning.
Just before serving, add the pine nuts. Finish with a generous amount of freshly grated Parmesan cheese.
(This recipe comes from the Ontario LCBO Food and Drink magazine)
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