1 bunch kale, stems removed, leaves cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, finely minced
1/3 cup pine nuts, roughly chopped
1 cup whole sheep’s milk ricotta (if available)
2 tablespoons Parmesan cheese
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1. In a pot of salted, boiling water, blanch the kale leaves until slightly tender and bright green, about 3 minutes. Remove from the water and place in a bowl of ice water to shock. Drain well in a colander.
2. Toast the pine nuts in a medium skillet over medium heat. Shake occasionally to keep them from burning. Remove from the heat as soon as they begin to turn golden brown. Take out of the skillet and set aside.
3. Using the same skillet, add a little olive oil and sauté the garlic for just a minute to soften. Set aside.
4. In a large bowl mix the kale, garlic, and ricotta together, stirring gently to incorporate all of the cheese with the kale. Sprinkle the pine nuts over the mixture and serve warm.