Ingredients
1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved
1/2 cup hazelnuts, toasted and chopped
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.
