Recipe courtesy of Anne Burrell

Kale and Pine Nut Salad

  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 3 to 4 servings
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Ingredients

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 

Directions

  1. 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.
  2. Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.

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