5.0 – 1 reviews • Nut Recipes
| Level: |
Easy |
| Total: |
15 min |
| Active: |
10 min |
| Yield: |
3 to 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
260 |
| Total Fat |
26 g |
| Saturated Fat |
3 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
204 mg |
