100g fresh kale – remove hard spine and stalks and chop finely
1 tbsp fruity olive oil
juice of half a lemon
30g dried cranberries
salt and pepper
sliced parmesan to garnish ( omit for vegans)
Place the kale in a large bowl and add the olive oil.
Massage in the oil with your hands to soften the leaves. Leave to stand for 5 minutes.
Add the lemon juice.
Roast the pine nuts in a moderate oven till golden.
Stir the cranberries and cooled pine nuts into the kale.
Season to taste.
Garnish with parmesan.