Tuscany Kale With Bell Peppers Toasted Pine Nuts Recipes

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EASY TUSCAN KALE



Easy Tuscan Kale image

This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.

Provided by Sonja Overhiser

Categories     Side Dish

Time 8m

Yield 4

Number Of Ingredients 6

1 pound or 2 bunches Tuscan kale
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
Fresh ground pepper
Optional: Lemon wedges, shredded Parmesan cheese, toasted pine nuts

Steps:

  • Wash and dry the kale leaves, then destem and roughly chop the kale.
  • Smash and peel the garlic cloves.
  • Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
  • Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg

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 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

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.

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.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

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

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

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

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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



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.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

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

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

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

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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

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.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

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

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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

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