Sauteed Kale With Toasted Pine Nuts Recipes

KALE WITH PANFRIED WALNUTS

Kale with Panfried Walnuts image

Provided by Ian Knauer

Categories Garlic Leafy Green Nut Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Walnut Kale Fall Pan-Fry Healthy Vegan Christmas Eve Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped

Steps:

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

SAUTEED KALE WITH TOASTED PINE NUTS

SAUTEED KALE WITH TOASTED PINE NUTS image

I grew up loving kale, as well as spinach, but I always ate them with vinegar--nothing else, just vinegar. I didn't realize there were so many other ways to prepare kale. Here is one of them. Recipe from: Kate and Scott Fogarty Photo source: Brian Finke

Provided by Ellen Bales

Categories Vegetables

Time 25m

Number Of Ingredients 5

Ingredients

4 bunch kale (about 2 pounds)
1/4 c olive oil
1 large red onion, chopped
2 clove garlic, minced
1/3 c pine nuts, toasted

Steps:

1. Fold each kale leaf in half lengthwise and cut away the stem along crease. Tear leaves coarsely. Can be done as much as one day ahead: pack kale into resealable plastic bags and chill.
2. In a heavy large pot, heat oil over medium-high heat. Add onion and garlic; saute until 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 nus. Toss untl kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper.
3. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.

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