Kale With Caramelized Onions And Pine Nuts Recipes

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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.

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR



Tuscan Kale with Caramelized Onions and Red-Wine Vinegar image

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced into half-moons
1 large garlic clove, thinly sliced
3/4 teaspoon coarse salt, divided
2 tablespoons red-wine vinegar
1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces

Steps:

  • Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
  • Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g

KALE WITH CARAMELIZED ONIONS AND GARLIC



Kale With Caramelized Onions and Garlic image

Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

  • Heat oil in large pan.
  • Add chopped onions and garlic.
  • Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  • Add torn kale.
  • Toss with onions and garlic.
  • Cook until kale is wilted.
  • Sprinkle with a tiny bit of balsamic vinegar if desired.
  • (Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

KALE AND PINE NUT SALAD



Kale and Pine Nut Salad image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 6

1 bunch Tuscan kale, stems removed, cut into chiffonade
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
Pinch of red pepper flakes
1/2 cup pine nuts, toasted

Steps:

  • Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften.
  • Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.

KALE WITH CARAMELIZED ONIONS



Kale with Caramelized Onions image

A delicious and healthy side dish for the summer when you have lots of greens to use!

Provided by Rena

Categories     Onion Side Dishes

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, halved and thinly sliced
3 cloves garlic, minced
1 bunch curly kale, stemmed and coarsely chopped
2 cups water
salt and ground black pepper to taste
1 tablespoon balsamic vinegar
⅓ cup chopped almonds

Steps:

  • Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute.
  • Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 16.7 g, Fat 11.6 g, Fiber 3.7 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 54.4 mg, Sugar 2.2 g

CARAMELIZED-ONION, ROSEMARY, AND PINE NUT TOPPING



Caramelized-Onion, Rosemary, and Pine Nut Topping image

Provided by Tori Ritchie

Categories     Onion     Sauté     Vegetarian     Rosemary     Pine Nut     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 tablespoon butter
1/4 cup olive oil
1 1/4 pounds onions, thinly sliced
1 tablespoon chopped fresh rosemary
1/2 teaspoon fine sea salt
3 tablespoons pine nuts, toasted

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.

BROCCOLI WITH CARAMELIZED ONIONS & PINE NUTS



Broccoli With Caramelized Onions & Pine Nuts image

A slight twist to steamed broccoli that adds flavor without loosing the great taste of the broccoli.

Provided by SelmaKitten

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons pine nuts
2 teaspoons extra virgin olive oil
1 cup chopped onion
4 cups broccoli florets
salt & pepper

Steps:

  • Add oil to pan and heat over medium heat. Add onion and salt. Cook, stirring occasionally until soft and golden brown. Approximately 15-20 minutes.
  • Steam the broccoli until just tender. Transfer to a large bowl. Add the nuts, onion, and pepper. Toss to coat and serve immediately.

Nutrition Facts : Calories 99.2, Fat 6.9, SaturatedFat 0.7, Sodium 20.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.9, Protein 3.4

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION



Nutty Kale Pesto Pasta with Caramelized Onion image

My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup hazelnuts, toasted and skins removed
2 cups roughly chopped fresh kale, stems removed
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup loosely packed basil leaves
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
12 ounces uncooked whole wheat linguine
1 large sweet onion, thinly sliced
3 garlic cloves, minced
1 tablespoon honey
3 large tomatoes, chopped

Steps:

  • Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

PENNE WITH CARAMELIZED ONIONS



Penne with Caramelized Onions image

"This hearty recipe is a favorite of my fly-fishing buddies when we take our annual trip to British Columbia," Paul Humphrey relates from Allyn, Washington. "The pine nuts are a delicious surprise."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups uncooked penne pasta
1/4 cup pine nuts
2 garlic cloves, minced
1 tablespoon butter
1 large onion, chopped
2 tablespoons olive oil
16 pitted Greek olives, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.

Nutrition Facts : Calories 374 calories, Fat 22g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 627mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

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