Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Pure Maple Syrup (or honey)
  • 1/4 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 large bunches Curly or Lacinato Kale (approx. 450 g), washed, dried, and stems removed
  • 2 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 2 large cloves Garlic, finely minced
  • Pinch Red Pepper Flakes (optional)
  • Flaky Sea Salt (to taste)
  • 1/3 cup Pecan Halves
  • 1/4 cup Parmesan Cheese, shaved
  • 2 Tbsp Dried Cranberries or Raisins

Instructions:

  1. Prepare the Kale: Strip the kale leaves from the tough central stems. Roughly chop the kale leaves into bite-sized pieces (about 1-inch squares). Ensure the kale is completely dry after washing, as excess water will cause steaming.
  2. Toast the Pecans: Place a skillet over medium heat (no oil). Add the pecans and toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer the nuts to a separate small bowl to stop the cooking process.
  3. Whisk the Vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until emulsified. Taste and adjust acidity/sweetness if necessary. Set aside.
  4. The High-Heat Sauté: Return the skillet to the stove and increase the heat to medium-high. Add the 2 Tbsp neutral oil until it shimmers. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Do not burn the garlic.
  5. Sauté Kale: Immediately add the prepared kale to the hot pan. Stir constantly and sauté for 3–4 minutes. The kale should wilt significantly but remain vibrant green and tender-crisp. Season lightly with flaky sea salt.
  6. Assemble and Serve: Remove the warm kale from the heat and transfer it immediately to a large salad bowl. Pour the prepared vinaigrette over the warm kale and toss gently but thoroughly. Dress the kale while warm to allow maximum flavor absorption. Fold in the toasted pecans and dried cranberries. Transfer to a serving platter and top generously with shaved Parmesan cheese. Serve immediately.