Best Kale With Panfried Walnuts Recipes

Quick Pan-Fried Kale image

Provided by Ree Drummond : Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1 large bunch kale
3 tablespoons olive oil
4 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
Sesame oil, for drizzling

Steps:

Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!

Crunchy Kale Salad with Walnuts and Pecorino image

Provided by Guy Fieri

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 cups finely julienned kale, cleaned and stems removed
2 cups finely julienned radicchio, cleaned and core removed
1/4 cup extra-virgin olive oil
1 lemon, juiced and 1 teaspoon zest
1/2 cup shaved Pecorino Romano, plus extra for garnish
1/4 cup dried currants
2 tablespoons finely sliced fresh basil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup toasted walnuts

Steps:

Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
Fold in the walnuts just before serving and top the salad with a pile of Pecorino.

Kale with Panfried Walnuts image

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 4

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped

Steps:

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05