KALE WITH GOLDEN RAISINS AND PINE NUTS
Mix lemony kale with a sweet-and-spicy pine nut mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
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.
ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS
Categories Nut Pasta Vegetarian Quick & Easy Parmesan Pine Nut Spinach Bell Pepper White Wine Bon Appétit
Yield Makes 4 (appetizer) or 2 (main-course) servings
Number Of Ingredients 14
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
- Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
- Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.
ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS
Loaded with flavor, color, and texture, this pasta dish with chopped kale, roasted red bell peppers, pine nuts, and grated cheese makes a great one-dish dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
- In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
- Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 53.2 g, Cholesterol 10.3 mg, Fat 16.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 316 mg, Sugar 1.7 g
QUICK SAUTéED KALE WITH TOASTED PINE NUTS
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
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.
ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS
Loaded with flavor, color, and texture, this pasta dish with chopped kale, roasted red bell peppers, pine nuts, and grated cheese makes a great one-dish dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
- In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
- Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 53.2 g, Cholesterol 10.3 mg, Fat 16.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 316 mg, Sugar 1.7 g
TUNA WITH ROASTED PEPPERS AND PINE NUTS
Make and share this Tuna With Roasted Peppers and Pine Nuts recipe from Food.com.
Provided by Queen Dana
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
- In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
- Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
- Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 380.3, Fat 24.2, SaturatedFat 3.3, Cholesterol 36.8, Sodium 473.9, Carbohydrate 7.2, Fiber 1.8, Sugar 3.9, Protein 33.3
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
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
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.
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