Quick Sautéed Kale With Toasted 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.

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



Grandma's Greens Catalan-Style with Toasted Pine Nuts And Raisins image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

3 Tbs. pine nuts
2 large bunches Swiss chard
3 Tbs. olive oil
2 large cloves garlic, sliced and then cut into slivers
2 Tbs. raisins
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper

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.

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.

BABY KALE SAUTE



Baby Kale Saute image

What a tasty way to eat your greens! Baby kale is sautéed with caramelized onions, toasted pine nuts and golden raisins for a quick, healthy side dish. I often eat this over rice for a main meal. Baby spinach is an easy substitute.

Provided by L Brennan

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 7

¼ cup pine nuts
1 tablespoon olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 pound baby kale
salt and ground black pepper to taste
¼ cup golden raisins

Steps:

  • Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
  • Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
  • Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 17.5 g, Fat 5.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 5.9 g

QUICK KALE SAUTE



Quick Kale Saute image

A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888.

Provided by COOKGIRl

Categories     Greens

Time 16m

Yield 4-5 serving(s)

Number Of Ingredients 20

1 head standard kale or 1 head italian toscano kale, rinsed well and ribs removed
2 teaspoons olive oil
1 garlic clove, minced
1/2 cup sliced red onion
1/2 teaspoon oregano
3 tablespoons pine nuts
fresh lemon juice
salt
fresh ground black pepper
1/2 cup red bell pepper, thinly sliced (optional)
1 head kale, rinsed well and ribs removed
1 garlic clove, minced
1/2 teaspoon freshly grated ginger
2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or 2 teaspoons toasted sesame oil (I use a 75/25 combination of both oils)
2 scallions, sliced, include green and white parts
1 tablespoon water or 1 tablespoon fresh stock
salt
2 tablespoons brown sesame seeds
1/2 cup red bell pepper, thinly sliced (optional)
fresh lime juice

Steps:

  • Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
  • Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
  • Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
  • Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
  • Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
  • Saute the kale mixture just until wilted but not slimy, about another.
  • 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
  • Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
  • Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

Nutrition Facts : Calories 121.7, Fat 11.1, SaturatedFat 1.3, Sodium 3.1, Carbohydrate 5, Fiber 1.4, Sugar 1.3, Protein 2.1

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