Executive Chef Shane Coffey
Lulu Wilson - Aspen, Colo., USA
Yield: 4 servings
8 Oz Kale, dark green
8 Tbsp Extra virgin olive oil
4 Tbsp Lemon juice, freshly squeezed
1 Cup Currants
1 Cup Parmiggiano Reggiano, freshly grated
1 Cup Pine nuts, lightly toasted
1. Cut away kale leaves' tough center stems. Roll leaves like a cigar and cut into 1/8-inch chiffonade.
2. Put kale and olive oil into a bowl and toss by hand.
3. Add lemon juice and toss again.
4. Add currants, Parmesan and pine nuts and toss by hand until mixture is soft. Taste and adjust quantities if needed. Serve on a chilled plate.
Creamy and decadent this dish is perfect as a first course or entree. The Buffalo Gorgonzola adds a little more tang to the sauce but you can easily substitute with a Gorgonzola Dulce or other creamy blue cheese. Many gluten free pastas are available now and can easily be used in this recipe.