2 bunches kale, leafy green or lacinato works best
1 cup feta
½ cup almond slivers, toasted
Juice of 1 lemon
2 Tablespoons olive oil
1 15oz box golden raisins
2 medium shallots
1 cup white balsamic vinegar
1/3 cup sugar
Salt and pepper
1. Dice the shallots and slowly sweat them down in a small pot with 1 tablespoon olive oil. You want them fully cooked and caramelized brown on the edges – about 30 minutes.
2. Add the vinegar, sugar, raisins, and 1 cup water to the pot and let simmer for around 30 minutes. You want the vinegar to reduce until thick and syrupy. Cool until ready to use.
3. Remove the stems from the kale and roughly chop the leaves.
4. When ready to eat, mix the kale, almonds, feta, lemon juice, 1 tablespoon olive oil, a few tablespoons raisin mix, and a pinch of salt and pepper. Use your hands to really squeeze the salad together to help break down and soften the kale leaves.
5. Eat and enjoy!
Note: At the restaurant we serve a few pieces of crispy fried kale on top for texture. You can pan fry a few leaves until crispy, or coat them in oil and bake in a 350 oven until crispy.