Michael Graydon + Nikole Herriott
Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
Recipe information
Yield
8 Servings
Ingredients
1
small shallot, finely chopped
2
tablespoons white wine vinegar
2
teaspoons pomegranate molasses
Kosher salt and freshly ground black pepper
1
bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2” pieces
½
cup pomegranate seeds
2
tablespoons olive oil
2
ounces ricotta salata (salted dry ricotta)
Preparation
Step 1
Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
Step 2
Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
Step 3
DO AHEAD: Dressing can be made 4 hours ahead; cover and chill.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 5.5 Saturated Fat (g) 1.5 Cholesterol (mg) 6 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 145