Ideal Bite

Don’t wanna gamble when it comes to your dinner? Go for a sure thing (flavor and nutrition) with a heaping helping of raw, seasonal kale - an antioxidant and anti-inflammatory. We’re wagering on this Italian-inspired recipe (a hearty raw side dish) from Mike Birch and Clare Schaecher. The pair are growing bunches of the curly, leafy stuff in their first year running a CSA-supported farm in Ottawa, IL. Ante up.

Raw Kale, Pine Nuts, and Raisins
Serves 4

Ingredients (local or organic whenever possible):
1/2 cup golden raisins
1 bunch kale (about 1 pound)
1/2 lemon
1 tsp salt
1/4 cup olive oil
1/2 cup sun-dried tomatoes
1/4 cup pine nuts

Place raisins in a bowl, cover with water, and allow to soak for 20 minutes, until plump. Drain water. Meanwhile, coarsely chop kale, removing stems first if they're tough. Place kale in a medium-size bowl. Squeeze the juice of the lemon over kale, add salt, and massage into kale until it turns a darker shade of green, about 15 minutes. Add olive oil, sun-dried tomatoes, pine nuts, drained raisins, and combine.