This kale side dish seems a bit unusual at first, but the contrast of flavors and textures between the two kale preparations really does work well and it is a nice change from my usual, which is just sauteed with garlic.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1/4 cup pine nuts
- 2 tablespoon olive oil
- 1 onion, sliced thin
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 1 large bunch lacinato kale, trimmed and chopped (8 cups)
- 1 tablespoon lemon, juice and zest
Toast the pine nuts in a 325 degree oven for 10 minutes. Remove and set aside.
Using a 4 quart Dutch oven, saute onion in oil for 5 minutes. Add garlic and red pepper flakes. Stir for 1 minute more then add 5 cups kale. Stir to coat kale with oil and add then add 1/2 cup water or broth. Cover and simmer on low for 30 minutes.
Meanwhile, chiffond or layer and slice thin the rest of the kale. Toss in a bowl with the zest and juice of 1 lemon.
When ready to serve, mix the raw kale with the braised kale and top with pine nuts. Enjoy.