Best 3 Green Kale With Raisins Toasted Pine Nuts Recipes
Craving a healthy and flavorful side dish that's packed with nutrients? Look no further than this Green Kale with Raisins and Toasted Pine Nuts. This vibrant dish features tender kale sautéed to perfection, complemented by the sweetness of plump raisins and the nutty crunch of toasted pine nuts. The result is a symphony of flavors and textures that will elevate any meal.
But that's not all! This versatile recipe also includes two additional variations to cater to different tastes and dietary preferences. The first variation introduces crumbled bacon and a tangy dressing, resulting in a more savory and indulgent dish. For those seeking a vegan option, the second variation swaps out the bacon for roasted chickpeas, adding a delightful protein boost without compromising on flavor.
Whether you prefer the classic combination of kale, raisins, and pine nuts, or you're looking for a more decadent or plant-based option, this recipe has got you covered. So, gather your ingredients and let's embark on a culinary journey that will leave your taste buds dancing!
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Leafy Green Appetizer Low Fat Vegetarian High Fiber Healthy Low Cholesterol Chard Pescatarian Peanut Free Soy Free Kosher Hors D'Oeuvre Cocktail Party
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- For the toasts:
- Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
- For the topping:
- To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry-it's good to have some water clinging to the leaves to help them steamily cook.
- Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
- Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
- Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.
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.
KALE AND PINE NUT SALAD
Provided by Anne Burrell
Categories side-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
Tips:
- To save time, use pre-washed kale. If using fresh kale, remove the tough stems and chop the leaves into bite-sized pieces.
- Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 2-3 minutes. Watch closely to prevent burning.
- Use a variety of raisins for a more complex flavor. Golden raisins, currants, and sultanas are all good options.
- If you don't have white wine vinegar, use another type of vinegar, such as apple cider vinegar or rice vinegar.
- Serve the kale salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This green kale salad with raisins and toasted pine nuts is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. The kale is a good source of vitamins, minerals, and antioxidants, while the raisins and pine nuts add sweetness and crunch. The salad is dressed with a simple vinaigrette that brings all the flavors together. Whether you're looking for a healthy and tasty side dish or a quick and easy snack, this green kale salad is a great option.
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