Best Marinated Kale Salad With Infused Balsamic Golden Raisins Recipes

Kale with Golden Raisins and Pine Nuts image

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.

Dr. Weil's Kale Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g