Here’s another super simple side dish that fits somewhere between a salad and a sautéed vegetable. It tastes great and offers a pleasant crisp and crunch to the plate.
Be careful with the salt! I used a generous amount sea salt the first time making this and the resulting dish was entirely too salty. Taste a kale leaf when you’re finishing up cooking and mix in salt as necessary.
Kale & Pistachios
- 1 bunch kale washed, stems removed, roughly chopped
- 1/4 cup un-salted pistachios without shells
- 2 tablespoons olive oil
- salt to taste
- In a large sauté pan, cook pistachios over medium heat for 2-3 minutes, giving the pan a good shake or two during cooking. Add the oil to the pan, then add the kale and a couple tablespoons of water to help steam the kale. Cover and cook until the kale is dark green and tender, stirring occasionally. If the kale starts to dry out, add small amounts of water as necessary. Salt to taste.
Summer Tomato is a great blog that offers many delicious and healthy recipes, one of which directly inspired this dish. This all-green version of Summer Tomato’s Kale and Pecans recipe omits the garlic but is otherwise the same. Definitely keep an eye on the Summer Tomato recipe blog, the author, Darya has an awesome food philosophy and offers plenty of inspiration.