Executive Chef Shane Coffey
Lulu Wilson - Aspen, Colo., USA
Yield: 4 servings
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.