Recipe courtesy of Anne Burrell
Episode: Eat, Pray, Love
Print
Kale and Pine Nut Salad
Total:
15 min
Active:
10 min
Yield:
3 to 4 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
3 to 4 servings
Level:
Easy

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

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.

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