Gennaro’s Black Kale Salad with Currants



  • 1 large bunch (about 1/2 pound) Tuscan kale (cavalo nero), center ribs and stems removed, leaves washed and cut in bite size pieces
  • 1/4 cup dried currants
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 tsp red-pepper flakes
  • 2 tbsp pine nuts, toasted
  • 1/4 cup vincotto
  • 1/2 cup shaved ricotta salata
  • salt and pepper to taste


  • Put the kale in a large bowl and set aside.
  • Place the currants in another bowl and add hot water to cover. Let stand for 5 minutes to plump. Drain and pat dry.
  • Toast the pine nuts in a dry skillet over medium-high heat, shaking the pan often, until just beginning to color, 4 to 5 minutes. Transfer to a bowl to cool.
  • Heat the olive oil oin a small pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the red pepper flakes and cok for 30 seconds more.
  • Add the kale and sautérrants, season with salt and pepper, and toss. Transfer immediately to salad plates, drizzle with the vincotto, and for just a minute until it softens slightly. Remove from the heat.
  • Add the pine nuts and cu top with the ricotta salata.

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