Green Kale With Raisins Toasted Pine Nuts Recipes

GREEN KALE WITH RAISINS & TOASTED PINE NUTS

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.

KALE WITH GOLDEN RAISINS AND PINE NUTS

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.

GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS

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.

GERMAN STYLE GREEN KALE (GRUENKOHL)

Steps:

• Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
• Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won't be terribly long.
• Drain in colander and then dry the leaves completely.
• Coarsley chop the kale.
• Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
• Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
• Add the beef broth to the vegetables and stir to mix.
• Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
• If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
• Check seasonings again before serving.

KALE WITH GARLIC AND RAISINS

Steps:

• Place the raisins in the cider and allow to soak about 10 minutes.
• Meanwhile, rinse and drain the kale. Remove any very heavy stems, and chop the kale coarsely.
• Heat oil in a large, heavy skillet. Add garlic and saute over medium heat until barely golden. Add the kale and stir-fry over medium heat until it begins to wilt, about five minutes.
• Stir in the raisins and the cider. Reduce heat to low. Cover and cook until the kale is just tender, about five minutes longer. Season to taste with salt and pepper, and stir in the cider vinegar. Serve at once or set aside for up to 30 minutes, then reheat briefly before serving.

QUICK SAUTéED KALE WITH TOASTED PINE NUTS

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.