Best Seared Kale Salad With Brown Butter Toasted Pine Nuts And Smoked Bacon Recipes

Kale and Pine Nut Salad image

Provided by Anne Burrell

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.

Green Kale With Raisins & Toasted Pine Nuts image

Provided by Bergy

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.

Seared Kale Salad with Brown Butter-Toasted Pine Nuts and Smoked Bacon image

Provided by Ithai Schori

Yield Serves 4-6

Number Of Ingredients 10

2 large bunches of kale, thick stems removed, washed and dried, torn into bite-size pieces
Olive oil
Salt and freshly ground black pepper
1 shallot, finely diced
1/4 cup dry white wine
4 strips thick-cut smoky bacon, cut into bite-sized pieces
Handful of raisins, preferably golden
Handful of pine nuts, toasted
1 lemon
Parmesan cheese, broken by hand into small bite-friendly chunks

Steps:

Roughly chop or tear kale into bite-size pieces.
In a large skillet, add just enough oil to coat the bottom and heat over a high flame until it smokes. Add just enough kale to make one layer. Cook kale until it is slightly softened and bright green but still crunchy, giving it a toss every couple minutes. Add salt and pepper to taste. Transfer kale to a large bowl, and allow it to cool; it will continue to soften. Cook the rest of the kale in batches, wiping out your skillet after each batch.
Coat the skillet with oil. Set it over low heat and add shallot. Sauté until translucent, about 5 minutes. Season with a pinch of salt, then pour in the wine and 1/4 cup water. Bring to a boil and then immediately turn the heat down to a slow simmer. Let the liquid reduce until it has almost but not quite evaporated, about 10 minutes. Pour the contents of the skillet over cooked kale and allow it to cool.
Return the cooled skillet over low heat and add bacon. Slowly render the fat until bacon is crispy. Transfer bacon to a paper-towel-lined dish to drain. Add to kale.
Top kale with raisins and nuts. Squeeze lemon over the top and add Parmesan to taste. Toss all to combine.