Kale And Pine Nut Salad Recipes

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KALE AND PINE NUT SALAD



Kale and pine nut salad image

Pine nuts are especially rich in monounsaturated fatty acids that can help lower LDL cholesterol - that's the bad kind

Time 15m

Yield 2

Number Of Ingredients 9

2 tbsp. currants
7 tbsp. white balsamic vinegar
1 tbsp. rice vinegar
1 tbsp. honey
1 tbsp. extra-virgin olive oil
1 tsp. salt
kale
2 tbsp. pine nuts
pre-grated Parmesan

Steps:

  • Place the currants in a small bowl and add five tablespoons of the balsamic vinegar. Let them soak for a moment.
  • Whisk the remaining two tablespoons of balsamic vinegar, the rice vinegar, honey, oil and salt in a large bowl. Drain the currants and add to the bowl with kale and pine nuts. Toss together to coat.
  • Allow the mixture to marinate for 10 minutes at room temperature, tossing occasionally. When not tossing the salad feel free to pour yourself a glass of fruity Malbec, it'll pair with the kale nicely. Season salad to taste and then sprinkle over shavings of the Parmesan.

KALE WITH GOLDEN RAISINS AND PINE NUTS



Kale with Golden Raisins and Pine Nuts image

Mix lemony kale with a sweet-and-spicy pine nut mixture.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1/4 cup golden raisins
2 tablespoons pine nuts
1/2 teaspoon red pepper flakes
2 garlic cloves, sliced
2 bunches black kale, leaves and stems separated and chopped
Kosher salt
Juice of 1/2 lemon

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 SALAD WITH BALSAMIC DRESSING



Kale Salad With Balsamic Dressing image

This easy kale salad comes together with dried cranberries, pine nuts, Parmesan, and a balsamic vinaigrette. No need to massage this make-ahead salad-the kale becomes tender as it rests before serving.

Provided by Elise Bauer

Categories     Salad     Make-ahead

Time 55m

Yield 8

Number Of Ingredients 10

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed

Steps:

  • Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool. Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
  • Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
  • Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
  • Right before serving, stir in the grated Parmesan cheese

THE BEST KALE SALAD WITH PARMESAN AND PINE NUTS



THE BEST Kale Salad with Parmesan and Pine Nuts image

Provided by Heidi

Categories     Salad

Time 45m

Number Of Ingredients 9

8 ounces lacinato or dinosaur kale (, to make about 8 cups chopped)
4 tablespoons fresh lemon juice (, divided)
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
1/4 cup capers (, drained)

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

KALE WITH CARAMELIZED ONIONS AND PINE NUTS



Kale with Caramelized Onions and Pine Nuts image

Try this Kale with Caramelized Onions and Pine Nuts recipe. Pine nuts top off this Italian-inspired dish with just the right amount of crunch.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 small red onion, chopped
8 cups loosely packed stemmed kale, chopped
juice from 1/2 lemon (about 1-1/2 Tbsp.)
1 Tbsp. toasted pine nuts
1/4 cup sliced almonds, toasted

Steps:

  • Heat dressing in large nonstick skillet on medium heat.
  • Add onions; cook on medium-low heat 10 min. or until tender and golden brown, stirring frequently.
  • Add kale; cook and stir 3 min. or just until kale is wilted.
  • Drizzle with lemon juice; stir. Sprinkle with pine nuts and almonds.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 7 g

QUICK SAUTéED KALE WITH TOASTED PINE NUTS



Quick Sautéed Kale with Toasted Pine Nuts image

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

4 bunches kale (about 2 pounds)
1/4 cup olive oil
1 large red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

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.

GREEN KALE WITH RAISINS & TOASTED PINE NUTS



Green Kale With Raisins & Toasted Pine Nuts image

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

1/4 cup toasted pine nuts
3/4 lb green kale, washed, stems removed, and shredded
2 teaspoons olive oil
2 cups water
4 garlic cloves, minced
1/3 cup raisins
salt & pepper

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 SALAD WITH PINE NUTS, CURRANTS & PARMESAN



Kale Salad With Pine Nuts, Currants & Parmesan image

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

2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
2 tablespoons pine nuts, lightly toasted
parmesan cheese, shavings

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

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