| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons pine nuts
- 1 bunch purple or red kale, stems removed
- 1 bunch lacinato kale, stems removed
- 1 oil-packed anchovy fillet, minced
- 1 clove garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/3 cup grated Parmesan
- Torn fresh purple basil leaves, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
- Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
- Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
- Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 251 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 9 mg |
| Sodium | 324 mg |
Reviews
1st time I made I did boil the water. DO NOT. It turns kale to mush. Hot “tap”
water is perfect. A simple chiffonade of the kale and pine nuts in a skillet instead of oven (they will burn if not constantly watching
) this is my first and only kale salad I’ll ever need to make.
water is perfect. A simple chiffonade of the kale and pine nuts in a skillet instead of oven (they will burn if not constantly watching
) this is my first and only kale salad I’ll ever need to make.
Hot water from the tap should never be used for cooking or drinking. Hot tap water can leach harmful contaminants like lead from your home’s service pipes into the water. Lead dissolves easier in hot water, and too much of this heavy metal at any level can cause serious damage to the brain and nervous system. Even fixtures that claim to be “lead-free” because they contain lead in legally permitted levels isn’t a guarantee they won’t result in seepage.
This looks really good, I don’t know if I can get these ingredients where I live though. I think we have just plain old kale! What do you do with the leftover anchovies? I don’t know, I always keep a tube of anchovy paste in the fridge and use that instead as I think I am getting the same flavor.
I would recommend you never use hot water from the tap. Hot water heaters and pipes can contain pathogens, the one that causes Legionaire’s Disease. It’s safer to heat water from the cold tap. Otherwise. Great salad.
I totally agree!! This is even good several hours later…..A good way to eat your kale!
Great recipe. I would recommend letting the kale salad sit with the dressing for 15 minutes before serving. This softens the kale and makes it taste less bitter.
Thank you!! I saw this on the food network the other day and HAD to make it, picked up some Sardines in Olive Oil (boneless/skinless) from Trader Joes, and some lemons and fresh garlic, and WOW!! I added a little more pepper, but all in all great recipe!! Can’t wait to try it with fresh Kale and Purple Basil! Thank you for the amazing recipe!!!