Black Kale and Black Olive Salad

5.0(239)

This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

by Mark Bittman·published 2010-11-09

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Servings

4 servings.

Total time

10 min

Calories / serving

214 kcal

Ingredients (7)

serves

1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and choppedblack-olives
1/4 cup grated Parmesan or other hard cheeseparmesan
1/4 cup olive oilolive-oil
2 tablespoons sherry vinegarsherry-vinegar
Saltsalt
Black pepperpepper

Instructions (2 steps)

01Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
02Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

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Rich recipe — supports nutrition-aware planning.