Toast the pine nuts in a small dry skillet over a medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes.

Remove the center ribs from the kale. Discard the ribs then wash and dry the leaves well and cut them very thinly into ribbons.

Place the kale in a large bowl. Drizzle with the oil and vinegar then sprinkle in the salt and pepper. Using your hands, toss the kale with the dressing, massaging the greens lightly so the kale is well coated and begins to soften, about 30 seconds.

Add the pine nuts, grapes and half of the parmesan and toss to combine. Serve garnished with the remaining cheese sprinkled on top.



3 tablespoons pine nuts
1 small bunch kale (any variety) (about 3/4 pound)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups black and/or red seedless California grapes, halved
1/2 cup freshly grated parmesan cheese, divided


Created by Ellie Krieger for the California Table Grape Commission


4 servings (Serving size: 1 ½ cup)

Nutritional Information

Per serving: Calories 230; Total Fat 15g (Mono Fat 7g, Poly Fat 3.3g, Sat Fat 3.1g); Protein 8g; Carb 21g; Fiber 2g; Cholesterol 10mg; Sodium 340mg

Excellent source of: Vitamin A, Vitamin C, Vitamin K, Calcium, Manganese

Good source of: Vitamin B6, Copper, Iron, Magnesium, Phosphorus, Potassium, Riboflavin