Best Tuscany Kale With Bell Peppers Toasted Pine Nuts 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.

Tuscany Kale with Bell Peppers & Toasted Pine Nuts image

Provided by Carol White

Categories Vegetables

Time 30m

Number Of Ingredients 8

1 lb (bunch) kale, washed, stems removed and sliced
1/2 each - red, yellow, & orange bell peppers, diced
1/2 small white onion, diced
4 clove garlic minced
3 Tbsp olive oil, extra virgin
1 c chicken or vegetable broth - low sodium
1/2 c pine nuts
salt and pepper - to taste

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.

Kale Salad With Pine Nuts, Currants & Parmesan image

Provided by blucoat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
2 tablespoons pine nuts, lightly toasted
parmesan cheese, shavings

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.

Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2