Chopped kale salad with chili, pine nuts, and mint

This salad is a fresh, spicy take on a typical kale salad. The jalapeno gives it great kick, while the pine nuts and parmesan give it some umami. Loosely adapted from Six Seasons.


  • 1 bunch lacinato kale, thick ribs cut out
  • 3 serrano chillies, de-seeded and chopped into rings
  • 1/2 c mint leaves, roughly chopped
  • 1/2 c finely grated parmesan cheese (you can use more if you want it extra cheesy)
  • 4 T fresh juice and 1 T zest from 2 to 3 lemons
  • 1 c croutons (optional)
  • 1/2 garlic clove, crushed
  • Olive oil
  • Salt and pepper


  1. Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into thin ribbons.
  2. Wash the kale in a salad spinner – when it is completely dry, pile it into a bowl.
  3. Add the mint, chillies, and parmesan to the kale.
  4. Combine the garlic, lemon juice, lemon zest, 1/4 c of olive oil, and stir until well mixed. Add salt and pepper to taste.
  5. Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, or black pepper.
  6. Let the salad sit for about 5 minutes so the kale softens slightly.
  7. Top with the croutons, and add more cheese or oil to taste.

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