Seared Kale Salad with Brown Butter-Toasted Pine Nuts and Smoked Bacon
3.8
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This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty Parmesan cheese is a no-fail treatment. Most other hearty greens like beet greens, dandelion greens, or radish tops would also be good in this dish.
To toast the pine nuts, start by melting a couple of generous spoonfuls of butter in a pan over medium-high heat. When it becomes frothy, add nuts. Cook, stirring constantly. Once they smell faintly nutty and look golden, transfer them to a paper-towel-lined dish to drain. They will continue cooking and browning from the residual heat, so be sure to pull them off just a shade paler than you'd like.
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