📝 About This Recipe
This elegant warm salad transforms hearty Lacinato kale into a silky, tender delicacy through a gentle wilt in premium olive oil. Drawing inspiration from the rustic kitchens of Tuscany, the dish balances the earthy bitterness of greens with the buttery crunch of toasted pine nuts and a bright pop of lemon. It is a sophisticated side dish that proves healthy greens can be every bit as indulgent as a main course.
🥗 Ingredients
The Greens
- 2 large bunches Lacinato Kale (stems removed, leaves torn into 2-inch pieces)
- 2 cups Baby Spinach (for a varied texture)
Aromatics and Crunch
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 1/4 cup Pine Nuts (raw)
- 4 cloves Fresh Garlic (very thinly sliced into 'paper' chips)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 small Shallot (finely minced)
Seasoning and Finish
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Parmigiano-Reggiano (shaved into thin ribbons)
- 1 teaspoon Balsamic Glaze (optional for drizzling)
👨🍳 Instructions
-
1
Thoroughly wash the kale leaves in cold water and pat them completely dry with a clean kitchen towel or use a salad spinner. Moisture is the enemy of a good wilt; you want the leaves to sear, not steam.
-
2
Remove the tough central ribs from the kale and tear the leaves into bite-sized pieces. Set aside in a large bowl mixed with the baby spinach.
-
3
Place a large, wide skillet or sauté pan over medium-low heat. Add the pine nuts to the dry pan, tossing frequently for 2-3 minutes until they are golden brown and fragrant. Remove immediately and set aside.
-
4
In the same skillet, increase the heat to medium and add the extra virgin olive oil. Allow the oil to shimmer but not smoke.
-
5
Add the sliced garlic chips and minced shallots to the oil. Sauté for about 1-2 minutes, stirring constantly, until the garlic is a pale golden color. Watch closely to prevent burning.
-
6
Stir in the red chili flakes to infuse the oil with a subtle, warming heat for about 30 seconds.
-
7
Add the kale to the skillet in large handfuls. It will look like a lot, but it will reduce significantly. Use tongs to toss the kale in the garlic-infused oil.
-
8
Season the greens with salt and freshly cracked black pepper. This helps break down the cell walls of the kale to soften it.
-
9
Continue to sauté the kale for 3-5 minutes. You are looking for the leaves to turn a vibrant, dark green and become tender while still retaining a slight structural 'bite'.
-
10
Once the kale has wilted, add the baby spinach and toss for just 30-60 seconds until the spinach has barely collapsed.
-
11
Turn off the heat. Squeeze the fresh lemon juice over the greens and add the lemon zest, tossing one last time to distribute the brightness.
-
12
Fold in half of the toasted pine nuts. Transfer the warm salad to a serving platter.
-
13
Garnish with the remaining pine nuts, the shaved Parmigiano-Reggiano, and an optional drizzle of balsamic glaze for a professional finish.
💡 Chef's Tips
Always remove the kale ribs as they remain tough and bitter even after cooking. For the best flavor, slice the garlic into thin 'chips' rather than mincing it; this prevents it from burning too quickly and provides sweet, mellow bites. If your kale is particularly tough, add a tablespoon of water or vegetable broth to the pan and cover with a lid for 60 seconds to steam slightly before finishing the sauté. Don't overcook the greens; you want them 'wilted' (softened and warm) rather than 'mushy' (over-stewed). Substitute pine nuts with toasted slivered almonds or walnuts if you prefer a different nutty profile.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Pinot Grigio or a light Sauvignon Blanc to complement the lemon and garlic. Serve as a vibrant bed for pan-seared scallops or a grilled salmon fillet. Accompany with thick slices of toasted sourdough rubbed with a raw garlic clove. This dish works beautifully alongside a creamy risotto or a classic roast chicken. Add a poached egg on top for a luxurious, warm brunch salad.