KALE WITH GOLDEN RAISINS AND PINE NUTS
Mix lemony kale with a sweet-and-spicy pine nut mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
- Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
- Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.
SAUTéED GREENS WITH PINE NUTS AND RAISINS
Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style greens.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Collard Greens Green Vegetables Greens Italian Kale Raisin
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
- Sauté the garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.
- Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1 to 2 minutes for spinach to 4 to 5 minutes for collards or kale.
- Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.
- Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Nutrition Facts : Calories 352 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 177 mg, Sugar 14 g, Fat 26 g, ServingSize Serves 2, can easily be doubled, UnsaturatedFat 0 g
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
- The raisins should be glossy and slightly puffed.
- Add kale, stir, season and saute until heated through.
- Garnish with the pine nuts and serve.
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Leafy Green Appetizer Low Fat Vegetarian High Fiber Healthy Low Cholesterol Chard Pescatarian Peanut Free Soy Free Kosher Hors D'Oeuvre Cocktail Party
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- For the toasts:
- Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
- For the topping:
- To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry-it's good to have some water clinging to the leaves to help them steamily cook.
- Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
- Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
- Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.
KALE AND PINE NUT SALAD
Provided by Anne Burrell
Categories side-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften.
- Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.
GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain. Trim and discard ends of chard leaves and slice chard into one-inch ribbons.
- Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil. Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes.
- Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.
PILAU RICE WITH PISTACHIOS AND AND PINE NUTS
This is a fantastic flavorful side that I found in one of my favorite cookbooks by Cheryl Alters Jamison and Bill Jamison, "American Home Cooking". They're all great!
Provided by SRC4450
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
- Reduce heat to medium-low and cover.
- Set timer for 18 minutes.
- Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
- After rice is cooked, set it aside with the lid on for 10 minutes.
- Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS
There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!
Provided by Leslulu
Categories Chard
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear Swiss Chard leaves into medium pieces.
- In large saute pan, heat olive oil over medium heat.
- Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
- Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
- Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
- Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
- Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
TOASTED NUTS
Bring out the rich nutty flavour of your walnuts, pecans and other nuts by toasting them in a warm oven. Just cool and add to your favourite recipes.
Provided by Chef Dee
Categories Dessert
Time 7m
Yield 1/2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spread the nuts out in a pie pan.
- Bake 5 to 8 minutes, stirring once.
- Nuts burn easily, so watch them carefully.
- Cool before using.
- Toasted nuts can be stored in an air tight container for about 2 weeks.
Nutrition Facts : Calories 765.2, Fat 76.3, SaturatedFat 7.2, Sodium 2.3, Carbohydrate 16, Fiber 7.8, Sugar 3, Protein 17.8
ROAST PUMPKIN W CINNAMON, PINE NUTS AND YOGHURT
Another Karen Martini recipe from her cookbook "cooking at home". She suggests serving this dish as a starter, or as an accompaniment to roast chicken, lamb or as a main meal with some rice and salad. I like to use jap or kent pumpkin. You can use other pumpkin of choice. You can toast pine nuts in a non-stick pan, using a dry pan- over medium heat. Keep the pine nuts moving until fragrant and toasted, remove from pan when done to stop them from burning
Provided by Jubes
Categories Pumpkin
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C.
- Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
- Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
- Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
- Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
- Suggested, best served at room temperature when all the flavours have melded together.
Nutrition Facts : Calories 295.7, Fat 29.5, SaturatedFat 4.7, Cholesterol 8, Sodium 31.6, Carbohydrate 6.8, Fiber 1.5, Sugar 4, Protein 3.7
SEARED KALE SALAD WITH BROWN BUTTER-TOASTED PINE NUTS AND SMOKED BACON
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty Parmesan cheese is a no-fail treatment. Most other hearty greens like beet greens, dandelion greens, or radish tops would also be good in this dish.
Provided by Ithai Schori
Categories Salad Low Carb Low Fat Kid-Friendly Low Cal High Fiber Pine Nut Kale Spring Summer Healthy Sponsor
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Roughly chop or tear kale into bite-size pieces.
- In a large skillet, add just enough oil to coat the bottom and heat over a high flame until it smokes. Add just enough kale to make one layer. Cook kale until it is slightly softened and bright green but still crunchy, giving it a toss every couple minutes. Add salt and pepper to taste. Transfer kale to a large bowl, and allow it to cool; it will continue to soften. Cook the rest of the kale in batches, wiping out your skillet after each batch.
- Coat the skillet with oil. Set it over low heat and add shallot. Sauté until translucent, about 5 minutes. Season with a pinch of salt, then pour in the wine and 1/4 cup water. Bring to a boil and then immediately turn the heat down to a slow simmer. Let the liquid reduce until it has almost but not quite evaporated, about 10 minutes. Pour the contents of the skillet over cooked kale and allow it to cool.
- Return the cooled skillet over low heat and add bacon. Slowly render the fat until bacon is crispy. Transfer bacon to a paper-towel-lined dish to drain. Add to kale.
- Top kale with raisins and nuts. Squeeze lemon over the top and add Parmesan to taste. Toss all to combine.
KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN
In a surprising twist, Tuscan kale is served raw-and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.
Provided by blucoat
Categories Lunch/Snacks
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
- Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
- Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2
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