Massaged kale, pecorino & pine nuts

Ingredients

• 1 large bunch lacinato kale, stemmed
• 3 tbsp olive oil
• 1 lemon (zest + juice)
• 1/2 tsp fine salt
• 1/3 cup pine nuts
• 1/4 cup golden raisins
• 1/2 cup shaved pecorino
• Chili flakes

Method

1. Prep the kale

   Strip leaves from stems and slice into ribbons. Wash and dry thoroughly — dressing will not cling to wet leaves.

2. Massage

   Add olive oil, salt and half the lemon juice. Massage firmly with both hands for a full 2 minutes. The kale will darken, soften and shrink by a third.

3. Toast the pine nuts

   In a dry pan over medium-low, toast pine nuts until golden and fragrant, 3–4 minutes. They burn fast — stay with them.

4. Plump the raisins

   Soak raisins in hot water for 5 minutes, then drain. This small step makes them jammy instead of leathery.

5. Assemble

   Toss kale with raisins, most of the pine nuts and pecorino. Finish with lemon zest, remaining nuts and cheese, and a pinch of chili flakes.