Prepare to revolutionize your perception of kale with this mouthwatering Sautéed Kale Salad that transforms the humble leafy green into a culinary masterpiece. Imagine a dish so delectable that even kale skeptics will be begging for seconds - crisp, tender leaves kissed by garlic, brightened with fresh lemon, and crowned with creamy ricotta salata and crunchy toasted pine nuts. This isn't just a salad; it's a flavor explosion that will make you fall in love with healthy eating all over again!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed and leaves chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup ricotta salata, crumbled
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Begin by preparing the kale. Rinse the kale leaves thoroughly under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. Set aside in a large mixing bowl.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute until it shimmers but does not smoke.
- Add the minced garlic to the skillet and sauté for about 30 seconds, stirring frequently to prevent burning. The garlic should become fragrant and slightly golden.
- Once the garlic is ready, add the chopped kale to the skillet. Toss the kale in the oil and garlic mixture, ensuring that the leaves are evenly coated. Sauté the kale for about 3-5 minutes, or until it becomes tender but still vibrant green. Stir occasionally to ensure even cooking.
- While the kale is cooking, prepare the toasted pine nuts. If you haven't done so already, place the pine nuts in a dry skillet over medium heat. Toast them for about 2-3 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.
- Once the kale is sautéed to your liking, remove the skillet from the heat. Season the kale with salt and pepper to taste. Squeeze the juice of one lemon over the sautéed kale and toss to combine.
- To serve, transfer the sautéed kale to a serving platter or individual plates. Sprinkle the crumbled ricotta salata over the top, followed by the toasted pine nuts for added crunch and flavor.
- Enjoy your Sautéed Kale Salad with Ricotta Salata warm or at room temperature as a delicious and nutritious side dish or light main course.
Tips
- • Always remove the tough kale stems to ensure a tender, enjoyable texture. • Use a dry skillet for toasting pine nuts to enhance their nutty flavor without adding extra oil. • Don't overcook the kale - aim for vibrant green leaves that are just tender, which preserves nutrients and prevents a mushy texture. • Fresh lemon juice is key - it adds brightness and helps cut through the kale's natural bitterness. • For extra flavor, consider adding a pinch of red pepper flakes when sautéing the garlic. • Use high-quality extra virgin olive oil for the best taste and health benefits. • Serve immediately for the best texture and temperature contrast between warm kale and cool ricotta salata.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
