Best Kale With Pine Nuts And Shredded Parmesan Recipes

THE BEST KALE SALAD WITH PARMESAN AND PINE NUTS

THE BEST Kale Salad with Parmesan and Pine Nuts image

Provided by Heidi

Categories Salad

Time 45m

Number Of Ingredients 9

Ingredients

8 ounces lacinato or dinosaur kale (, to make about 8 cups chopped)
4 tablespoons fresh lemon juice (, divided)
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
1/4 cup capers (, drained)

Steps:

Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume.
Toss with more dressing to taste then add the Parmesan cheese, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper. Let stand 30 minutes to an hour before serving.

Nutrition Facts : Calories 225 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 795 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN

Kale Salad With Pine Nuts, Currants & Parmesan image

In a surprising twist, Tuscan kale is served raw-and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.

Provided by blucoat

Categories Lunch/Snacks

Time 4h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
2 tablespoons pine nuts, lightly toasted
parmesan cheese, shavings

Steps:

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2