Sauteed Kale With Toasted Pine Nuts Recipes

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BABY KALE SAUTE



Baby Kale Saute image

What a tasty way to eat your greens! Baby kale is sautéed with caramelized onions, toasted pine nuts and golden raisins for a quick, healthy side dish. I often eat this over rice for a main meal. Baby spinach is an easy substitute.

Provided by L Brennan

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 7

¼ cup pine nuts
1 tablespoon olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 pound baby kale
salt and ground black pepper to taste
¼ cup golden raisins

Steps:

  • Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
  • Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
  • Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 17.5 g, Fat 5.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 5.9 g

SAUTEED KALE WITH TOASTED PINE NUTS



SAUTEED KALE WITH TOASTED PINE NUTS image

I grew up loving kale, as well as spinach, but I always ate them with vinegar--nothing else, just vinegar. I didn't realize there were so many other ways to prepare kale. Here is one of them. Recipe from: Kate and Scott Fogarty Photo source: Brian Finke

Provided by Ellen Bales

Categories     Vegetables

Time 25m

Number Of Ingredients 5

4 bunch kale (about 2 pounds)
1/4 c olive oil
1 large red onion, chopped
2 clove garlic, minced
1/3 c pine nuts, toasted

Steps:

  • 1. Fold each kale leaf in half lengthwise and cut away the stem along crease. Tear leaves coarsely. Can be done as much as one day ahead: pack kale into resealable plastic bags and chill.
  • 2. In a heavy large pot, heat oil over medium-high heat. Add onion and garlic; saute until 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 nus. Toss untl kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper.
  • 3. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.

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