Kale in a Kup

When I first tried kale I felt like I had taken a big bite out of a forest.

Kale is an acquired taste but I've learned there are two big tricks with kale: 1. marinading is key & 2. cutting it into small pieces is essential to absorb the most amount of marinate possible.

I'm now a huge fan of kale salads, I like making a large batch and dividing it over three or four days – it just gets better the longer it sits. My mom makes this salad – inspired by one we ate at Gusto 101 – and it's always a huge hit at dinner parties and for lunches. I'll be making her kale in a jar all winter! Did you know kale still grows under the snow? Talk about hearty!


  • 2 tablespoons dried currants

  • 7 tablespoons red wine vinegar, divided

  • 1 tablespoon honey

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon salt

  • 2 bunches kale (about 1 pound), centre ribs and stems removed, leaves very thinly sliced crosswise

  • 2 tablespoons sliced almonds

  • Parmesan cheese shavings


Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons vinegar, honey, oil, and salt in large bowl. Add kale, currants, and almonds; toss to coat. Let marinate at least 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve. Keeps for up to four days!

Christie Preston