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?

Print Recipe

Sautéed Kale Salad with Panko and Pine Nuts

Course: Side Dish

Servings: 4 servings

Author: The Gourmet Housewife

Ingredients

• 3 tbsp olive oil
• 1/2 tbsp lemon juice
• 1/4 tsp Dijon mustard
• 1/8 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

Instructions

• 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.