Best Green Kale With Raisins Toasted Pine Nuts Recipes

KALE WITH GOLDEN RAISINS AND PINE NUTS

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 AND PINE NUT SALAD

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 SALAD WITH BALSAMIC DRESSING

Steps:

• Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool. Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
• Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
• Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
• Right before serving, stir in the grated Parmesan cheese

OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS

Steps:

• For the toasts:
• Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
• For the topping:
• To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry-it's good to have some water clinging to the leaves to help them steamily cook.
• Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
• Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
• Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.