Side dish

Massaged kale salad with lemon and pine nuts

Name: Massaged kale salad with lemon and pine nuts
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Kale; 1½ tbsp Olive oil; ½ oz Pine nuts; ½ oz Parmesan; Lemon, half, juiced; Garlic cloves, one, grated; Sea salt, a good pinch; Black pepper, to taste

Rubbing raw kale with salt, oil and lemon for two minutes takes it from tough and bitter to tender, and unlike lettuce it can be dressed an hour ahead without collapsing.

3gnet carbs

17gfat

6gprotein

190kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Kale4 oz
Olive oil1½ tbsp
Pine nuts½ oz
Parmesan½ oz
Lemonhalf, juiced
Garlic clovesone, grated
Sea salta good pinch
Black pepperto taste

Method

4 steps · 15 minutes

Strip the kale leaves off the stems and slice them into thin ribbons.
Put them in a bowl with the oil, lemon juice, garlic and a good pinch of salt, and squeeze and rub the leaves with your hands for 2 minutes, until they turn dark and glossy and shrink by about a third.
Toast the pine nuts in a dry pan over medium heat for 3 minutes, shaking the pan, until golden. They go from golden to burnt in seconds, so stay with them.
Leave the kale to sit for 5 minutes, then grate the parmesan over it, scatter the pine nuts and finish with pepper.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.