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?
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
- In a small bowl, whisk together 2 tbsp olive, lemon juice, Dijon and salt. Set aside.
- 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.
- Add remaining olive oil, shallots and garlic to the pan. Cook until soft and fragrant, about 2 minutes.
- Add kale and cook until it just starts to wilt, about 3 minutes. Add vinaigrette and stir until coated.
- Transfer to a serving dish and sprinkle with pine nut and panko mixture.