THE BEST KALE SALAD WITH PARMESAN AND PINE NUTS
Steps:
- Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
- In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume.
- Toss with more dressing to taste then add the Parmesan cheese, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper. Let stand 30 minutes to an hour before serving.
Nutrition Facts : Calories 225 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 795 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
EASY TUSCAN KALE
This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 8m
Yield 4
Number Of Ingredients 6
Steps:
- Wash and dry the kale leaves, then destem and roughly chop the kale.
- Smash and peel the garlic cloves.
- Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)
Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg
TUSCANY KALE WITH BELL PEPPERS & TOASTED PINE NUTS
Combining fresh Kale and diced red, yellow and orange bell peppers quickly sautéed with onions and garlic. This is a fascinating combination of flavors and textures. Be sure to check out my video on how to prep your kale. Enjoy!!
Provided by Carol White
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. Ingredients
- 2. In a medium pan over medium heat - add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
- 3. Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 - 8 minutes.
- 4. Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
- 5. In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
- 6. Add pine nuts to kale and toss. Then place in serving dish.
ROASTED BELL PEPPER SALAD WITH PINE NUTS
Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
KALE WITH PANFRIED WALNUTS
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
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
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