SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE
Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.
Provided by Jennifer Segal
Categories Side Dish Salads Salad
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.
Nutrition Facts : Calories 360 kcal, Carbohydrate 26 g, Cholesterol 12 mg, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 476 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g
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.
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.
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
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.
QUICK SAUTéED KALE WITH TOASTED PINE NUTS
Provided by Kate Fogarty
Categories Onion Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Pine Nut Kale Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely. DO AHEAD: Can be prepared 1 day ahead. Pack kale into resealable plastic bags and chill.
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sautéuntil onion is soft, about 6 minutes. Add half of kale, packing slightly. Cook until kale wilts, tossing often, 2 to 3 minutes. Add remaining kale and half of pine nuts. Toss until kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.
KALE WITH PINE NUTS AND SHREDDED PARMESAN
Kale is sauteed in butter and tossed with toasted pine nuts and shredded Parmesan cheese. Looks fancy enough for the holidays!
Provided by MOTTSBELA
Categories Greens Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
- Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
- Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 166 calories, Carbohydrate 8.6 g, Cholesterol 26.2 mg, Fat 13 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 188.7 mg, Sugar 0.2 g
KALE WITH PINE NUTS AND SHREDDED PARMESAN
"Kale is sauteed in butter and tossed with toasted pine nuts and shredded Parmesan cheese. Looks fancy enough for the holidays!"
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
- Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
- Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.
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