Kale and Pine Nut Salad

2018-10-16
  • Yield : 3 to 4 servings
  • Cook Time : 10m
  • Ready In : 15m
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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

Method

Step 1

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.

Step 2

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

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