I never liked kale, but they eat so much of it in the Netherlands that I eventually started buying it. This is one of my favourite recipes. Jim still doesn't like it. But then again, you can't please everyone.
Ingredients:
150g shredded kale
2 tbsp pine nuts, toasted
1 tbsp olive oil
juice of 1/2 a lemon
2 tbsp tahini
salt
pepper
Method:
If you have kale leaves, clear them of stalks and shred into small pieces. Add them into a big bowl and pour in your olive oil with a pinch of salt. Gently and firmly massage the kale for 2 minutes. It really helps tenderise the tough leaves and gives an amazing olive aroma to the whole salad.
Toast your pine nuts in a dry skillet until fragrant. Watch it because it can burn fast. Put it aside.
Make the dressing: add the tahini paste into a bowl and trip in the lemon juice. It will thicken up. Start adding water with a table spoon to thin it to the consistency that you like. Season with salt and pepper. Pour it over the kale, sprinkle with pine nuts and you are done.
If you are not in Spring, you can crumble a bit of goat cheese on top and mix in a few raisins for added deliciousness.