Best Tuscany Kale With Bell Peppers Toasted Pine Nuts Recipes

EASY TUSCAN KALE

Steps:

• Wash and dry the kale leaves, then destem and roughly chop the kale.
• Smash and peel the garlic cloves.
• Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
• Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN

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.

KALE AND PINE NUT SALAD

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

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.

TUSCANY KALE WITH BELL PEPPERS & TOASTED PINE NUTS

Steps:

• 1. Ingredients
• 2. In a medium pan over medium heat - add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
• 3. Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 - 8 minutes.
• 4. Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
• 5. In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
• 6. Add pine nuts to kale and toss. Then place in serving dish.