Marinated Kale Salad With Infused Balsamic Golden Raisins Food
MARINATED KALE SALAD WITH INFUSED BALSAMIC GOLDEN RAISINS &
I had been looking for a good marinated Kale salad but couldn't find one for me. Most of them have avocado but I'm not a big fan. This is my version of a Marinated Kale salad.
Provided by PopcornHols
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First, take the golden raisins and pour them into a tupperware container with the pear infused balsamic vinegar and let them soak overnight. Make sure the vinegar covers the raisins completely.
- Next, chop up the kale to small almost shredded like pieces. Sprinkle a little sea salt onto your hands and lightly massage the kale to start the wilting process. This will soften up the leaves a little bit. Next in another bowl wisk the maranade of grapeseed oil, lemon juice, honey, salt and pepper. Pour over the chopped kale greens. Cover and refrigerate overnight.
- The next day, drain the remainder of the balsamic vinegar from golden raisins then and add them to the kale salad. Chop the walnuts and add them to the salad. Mix ingredients together serve and enjoy.
Nutrition Facts : Calories 267.8, Fat 18.8, SaturatedFat 1.8, Sodium 408.7, Carbohydrate 25, Fiber 1.8, Sugar 17.3, Protein 3.1
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.
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