Braised and Raw Black Kale Salad Recipe

Name: Braised and Raw Black Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts, divided; 1/2 cup olive oil, divided; 2 medium onions, thinly sliced (3 cups); 3 cloves garlic, minced (1 Tbs.); 1/2 tsp. red pepper flakes; 2 1/2 lb. black kale, stems trimmed, divided (16 cups); 1 cup golden raisins; 1 cup dry sherry; 2 tsp. balsamic vinegar; 6 Tbs. lemon juice, divided; 6 tsp. grated lemon zest, divided; Shaved Parmesan cheese for garnish, optional

Servings: persons

1/2 cup pine nuts, divided
1/2 cup olive oil, divided
2 medium onions, thinly sliced (3 cups)
3 cloves garlic, minced (1 Tbs.)
1/2 tsp. red pepper flakes
2 1/2 lb. black kale, stems trimmed, divided (16 cups)
1 cup golden raisins
1 cup dry sherry
2 tsp. balsamic vinegar
6 Tbs. lemon juice, divided
6 tsp. grated lemon zest, divided
Shaved Parmesan cheese for garnish, optional

1
Preheat oven to 325F.
2
Spread pine nuts on baking sheet.
3
Toast in oven 10 minutes, or until light brown.
4
Set aside.
5
Heat 1/4 cup olive oil in Dutch oven over medium heat.
6
Add onions, and cook 5 to 7 minutes, or until translucent.
7
Add garlic and red pepper flakes; cook 1 minute.
8
Add 12 cups kale, and stir until coated with oil.
9
Stir in 1/2 cup water, cover, and reduce heat to medium-low.
10
Simmer 1 hour, or until kale is soft.
11
Bring raisins and sherry to a boil in saucepan over medium-low heat.
12
Cook 5 minutes, or until raisins are plumped.
13
Transfer to bowl, and stir in vinegar, 2 Tbs.
14
lemon juice, 2 tsp.
15
lemon zest, remaining 1/4 cup olive oil, and pine nuts.
16
Slice remaining 4 cups kale into thin ribbons, and toss with remaining 4 Tbs.
17
lemon juice and 4 tsp.
18
lemon zest in medium bowl.
19
Run knife through cooked kale to slice into bite-size pieces.
20
Transfer to platter, and drizzle with half of pine nut mixture.
21
Top with raw kale ribbons, drizzle with remaining pine nut mixture, and sprinkle with Parmesan, if using.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pine nuts, divided, 1/2 cup olive oil, divided, 2 medium onions, thinly sliced (3 cups), 3 cloves garlic, minced (1 Tbs.), and more.

Yes, Braised and Raw Black Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised and Raw Black Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions