small bunches kale, stems removed
TBS extra virgin olive oil
TBS lemon juice
tsp sea salt
cup pine nuts
golden raisins (soaked 10 minutes, drained and rinsed)
fresh ground pepper, to taste
Stack two kale leaves with the stems facing you. Fold in half lengthwise and roll tightly, like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the strips crosswise a few times, so they aren’t too long. Place the kale in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Store in a sealed container in the refrigerator. Mediterranean Kale Salad will keep for three days Bring to room temperature before serving.