side dishes

Sautéed Greens with Pine Nuts & Parmesan Cheese

Kale is packed with nutrients including with vitamins A, C and K. Add a splash of balsamic vinegar for sweetness and pine nuts for nutty crunch. Photo credit: Joanne Bruno from Eats Well with Others.
10 min
PREP TIME
25 min
COOK TIME
139
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 2 pounds (1 kilogram) kale
  • 1/4 cup (60 mililiters) pine nuts
  • 1 tablespoon (15 mililiters) olive oil
  • 1 teaspoon (5 mililiters) Garlic Powder
  • 1 teaspoon (5 mililiters) Onion Powder
  • 1/4 teaspoon (1 mililiters) Pepper, Coarse Black
  • 1 cup (250 mililiters) water
  • 1/4 cup (60 mililiters) balsamic vinegar
  • 2 teaspoon (10 mililiters) grated Parmesan cheese

Preparation

  • 1 Remove and discard stems and center ribs from kale. Coarsely chop kale. Rinse kale with cold water. Drain well.
  • 2 Toast pine nuts in 4-quart (3.8 L) Dutch oven on medium heat 5 minutes or until lightly browned. Remove pine nuts from pan. Set aside. Heat oil in pan on medium heat. Add 1/2 of the kale; cook and stir 2 minutes. Sprinkle with seasonings. Add remaining kale and water; mix well. Cover. Reduce heat to medium-low; cook 15 minutes or until kale is tender, stirring occasionally.
  • 3 Drizzle with balsamic vinegar. Sprinkle with pine nuts and Parmesan cheese.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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