Kale With Pine Nuts And Shredded Parmesan Recipes

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.

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.

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.

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.

Steps:

• Heat dressing in large nonstick skillet on medium heat.
• Add onions; cook on medium-low heat 10 min. or until tender and golden brown, stirring frequently.
• Add kale; cook and stir 3 min. or just until kale is wilted.
• Drizzle with lemon juice; stir. Sprinkle with pine nuts and almonds.

Steps:

• Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely. DO AHEAD: Can be prepared 1 day ahead. Pack kale into resealable plastic bags and chill.
• Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sautéuntil onion is soft, about 6 minutes. Add half of kale, packing slightly. Cook until kale wilts, tossing often, 2 to 3 minutes. Add remaining kale and half of pine nuts. Toss until kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.

Steps:

• Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
• Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
• Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.

Steps:

• Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
• Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
• Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.