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Braised and Raw Kale with Pine Nuts

Braised and Raw Kale

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.

  • Duration
  • 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.