Kale and Pine Nut Salad

Total Time:
15 min
Prep:
10 min
Inactive:
5 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 1 bunch Tuscan kale, stems removed, cut into chiffonade
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • Kosher salt
  • Pinch of red pepper flakes
  • 1/2 cup pine nuts, toasted
Directions
  • Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften.

  • Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.


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    This recipe is featured in:

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