Best Tuscan Kale With Anchovies Golden Raisins Pine Nuts Recipes

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TUSCAN KALE SALAD WITH ANCHOVY DRESSING



Tuscan Kale Salad with Anchovy Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
1/2 cup golden raisins
1/4 cup white wine vinegar
1 cup toasted hazelnuts
Shaved pecorino, for garnish
1/4 cup white wine vinegar
3 tablespoons grated pecorino
2 tablespoons diced shallots
1 teaspoon honey
4 anchovy fillets
1/4 cup plus 1 tablespoon extra-virgin olive oil

Steps:

  • For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
  • In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
  • For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
  • When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

Nutrition Facts : Calories 457, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 321 milligrams, Carbohydrate 40 grams, Fiber 11 grams, Protein 16 grams, Sugar 18 grams

GREEN KALE WITH RAISINS & TOASTED PINE NUTS



Green Kale With Raisins & Toasted Pine Nuts image

Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.

Provided by Bergy

Categories     Lunch/Snacks

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.

KALE WITH GOLDEN RAISINS AND PINE NUTS



Kale with Golden Raisins and Pine Nuts image

Mix lemony kale with a sweet-and-spicy pine nut mixture.

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.

KALE AND PINE NUT SALAD



Kale and Pine Nut Salad image

Provided by Anne Burrell

Categories     side-dish

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.

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