Seared Kale Salad With Brown Butter Toasted Pine Nuts And Smoked Bacon Recipes

BUTTERNUT AND KALE SALAD

Butternut and Kale Salad image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 medium butternut squash
4 tablespoons (1/2 stick) salted butter
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons pine nuts
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic glaze
6 cups shaved curly kale
12 slices prosciutto
1/4 cup shaved Parmesan

Steps:

Preheat the oven to 375 degrees F.
To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat.
Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat.
Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings.

Nutrition Facts : Calories 244, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 769 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams

SEARED KALE SALAD WITH BROWN BUTTER-TOASTED PINE NUTS AND SMOKED BACON

Seared Kale Salad with Brown Butter-Toasted Pine Nuts and Smoked Bacon image

This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty Parmesan cheese is a no-fail treatment. Most other hearty greens like beet greens, dandelion greens, or radish tops would also be good in this dish.

Provided by Ithai Schori

Categories Salad Low Carb Low Fat Kid-Friendly Low Cal High Fiber Pine Nut Kale Spring Summer Healthy Sponsor

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

2 large bunches of kale, thick stems removed, washed and dried, torn into bite-size pieces
Olive oil
Salt and freshly ground black pepper
1 shallot, finely diced
1/4 cup dry white wine
4 strips thick-cut smoky bacon, cut into bite-sized pieces
Handful of raisins, preferably golden
Handful of pine nuts, toasted
1 lemon
Parmesan cheese, broken by hand into small bite-friendly chunks

Steps:

Roughly chop or tear kale into bite-size pieces.
In a large skillet, add just enough oil to coat the bottom and heat over a high flame until it smokes. Add just enough kale to make one layer. Cook kale until it is slightly softened and bright green but still crunchy, giving it a toss every couple minutes. Add salt and pepper to taste. Transfer kale to a large bowl, and allow it to cool; it will continue to soften. Cook the rest of the kale in batches, wiping out your skillet after each batch.
Coat the skillet with oil. Set it over low heat and add shallot. Sauté until translucent, about 5 minutes. Season with a pinch of salt, then pour in the wine and 1/4 cup water. Bring to a boil and then immediately turn the heat down to a slow simmer. Let the liquid reduce until it has almost but not quite evaporated, about 10 minutes. Pour the contents of the skillet over cooked kale and allow it to cool.
Return the cooled skillet over low heat and add bacon. Slowly render the fat until bacon is crispy. Transfer bacon to a paper-towel-lined dish to drain. Add to kale.
Top kale with raisins and nuts. Squeeze lemon over the top and add Parmesan to taste. Toss all to combine.

THE BEST KALE SALAD

The Best Kale Salad image

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Provided by Alli Shircliff

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2 carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2 hard-boiled eggs, chopped

Steps:

Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g

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

Ingredients

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.

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