Salads & Dressings/ Side Dishes/ Vegetables

Sautéed Kale Salad with Panko and Pine Nuts

I’m having a bit of a love affair with kale. I think about it all the time, I want to cook it all the time. I only refrain because I’m not sure that the hubby feels the same way, or appreciates it enough to be okay with me serving it four or five times a week.

Every way I eat it, I love it. No matter how it’s prepared, it’s delicious. This was no exception. I found a recipe for a sautéed kale salad in a magazine a few weeks ago and adapted it based on our tastes.

This recipe for kale is done by sautéeing it with shallots and garlic, tossing it with a lemon Dijon vinaigrette,  topping with toasted pine nuts and panko and serving it warm. What’s not to love?

If kale scares you a little bit, you may be pleasantly surprised with this recipe. If not, why not try some  kale chips instead?

Sautéed Kale Salad with Panko and Pine Nuts

Yield: 4 servings

  • 3 tbsp olive oil
  • ½ tbsp lemon juice
  • ¼ tsp Dijon mustard
  • ⅛ tsp salt
  • 2 tbsp pine nuts
  • 2 tbsp panko bread crumbs
  • 1 large shallot, diced
  • 1 clove garlic, minced
  • 1 large bunch kale, spine removed and leaves cut into bite size pieces
  1. In a small bowl, whisk together 2 tbsp olive, lemon juice, Dijon and salt. Set aside.
  2. Heat a large skillet over medium heat. Add pine nuts and panko and toast, stirring often until browned, 3 to 4 minutes. Remove from pan and set aside.
  3. Add remaining olive oil, shallots and garlic to the pan. Cook until soft and fragrant, about 2 minutes.
  4. Add kale and cook until it just starts to wilt, about 3 minutes. Add vinaigrette and stir until coated.
  5. Transfer to a serving dish and sprinkle with pine nut and panko mixture.


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1 Comment

  • Reply
    April 16, 2013 at 12:21 pm

    I feel the same way as you do about kale. It’s one of my most favorite things to eat – in any form. I will be giving this recipe a try very soon with gluten-free bread crumbs instead of the panko.

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