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Kale Salad with Grilled Artichokes

Photo: Randy Mayor; Styling: Cindy Barr

 

Hands-on time 40 mins
Total time 1 hr, 15 mins
Yield Serves 4
If you don't have a pressure cooker, simmer the artichoke mixture in a Dutch oven for 40 minutes or until tender.

Ingredients

  • 2 lemons, halved crosswise
  • 2 cups dry white wine
  • 2 cups water
  • 1 bay leaf
  • 1 thyme sprig
  • 4 large artichokes
  • Cooking spray
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt, divided
  • 1/4 cup golden raisins
  • 1/2 cup hot water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 6 cups chopped Lacinato kale
  • 1/4 cup pine nuts, toasted

Nutrition Information

  • calories 315
  • fat 16.9 g
  • satfat 2 g
  • monofat 9 g
  • polyfat 4.4 g
  • protein 10.2 g
  • carbohydrate 37.1 g
  • fiber 11.6 g
  • cholesterol 0.0 mg
  • iron 4.6 mg
  • sodium 360 mg
  • calcium 217 mg

How to Make It

  1. Squeeze juice from lemon halves into a 6- or 8-quart pressure cooker. Add lemon halves, wine, 2 cups water, bay leaf, and thyme to cooker. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Add artichokes to pressure cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold water to release pressure. Remove lid; let stand 30 minutes. Remove artichokes from cooking liquid. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon.

  2. Heat a grill pan over medium-high heat; coat pan with cooking spray. Combine 1 tablespoon oil, artichokes, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl. Add artichokes to pan; cook 3 minutes on each side or until grill marks appear. Cut each artichoke half in half lengthwise.

  3. Combine raisins and 1/2 cup hot water; let stand 10 minutes. Drain.

  4. Combine remaining pepper, salt, oil, 2 tablespoons juice, and next 3 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add kale; toss to coat. Place 1 cup kale mixture on each of 4 plates; top each serving with 4 artichoke pieces, 1 tablespoon raisins, and 1 tablespoon nuts.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Spago, Las Vegas, Nevada