KALE WITH GOLDEN RAISINS AND PINE NUTS
Mix lemony kale with a sweet-and-spicy pine nut mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
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.
EASY MASSAGED KALE SALAD (15 MINUTES!)
Everything you need to know about massaged kale salads, plus a delicious, fast, and easy recipe for our go-to kale salad with tahini dressing! 15 minutes, 6 ingredients required.
Provided by Minimalist Baker
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Once you've rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don't have to remove the stem completely (we actually enjoy the top 2/3 in the salad), but be sure to compost or reserve the larger bottom stalks for DIY vegetable broth.
- Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
- Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
- Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days - sometimes longer.)
- To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but also find that they sauté nicely (even with the dressing and chickpeas) if you're looking for a cooked version.
Nutrition Facts : ServingSize 4 servings, Calories 183 kcal, Carbohydrate 10.8 g, Protein 6.9 g, Fat 14.4 g, SaturatedFat 2 g, Sodium 46 mg, Fiber 4.4 g, Sugar 4.4 g, UnsaturatedFat 11.66 g
MARINATED KALE SALAD WITH INFUSED BALSAMIC GOLDEN RAISINS &
I had been looking for a good marinated Kale salad but couldn't find one for me. Most of them have avocado but I'm not a big fan. This is my version of a Marinated Kale salad.
Provided by PopcornHols
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First, take the golden raisins and pour them into a tupperware container with the pear infused balsamic vinegar and let them soak overnight. Make sure the vinegar covers the raisins completely.
- Next, chop up the kale to small almost shredded like pieces. Sprinkle a little sea salt onto your hands and lightly massage the kale to start the wilting process. This will soften up the leaves a little bit. Next in another bowl wisk the maranade of grapeseed oil, lemon juice, honey, salt and pepper. Pour over the chopped kale greens. Cover and refrigerate overnight.
- The next day, drain the remainder of the balsamic vinegar from golden raisins then and add them to the kale salad. Chop the walnuts and add them to the salad. Mix ingredients together serve and enjoy.
Nutrition Facts : Calories 267.8, Fat 18.8, SaturatedFat 1.8, Sodium 408.7, Carbohydrate 25, Fiber 1.8, Sugar 17.3, Protein 3.1
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