Kale with feta and anchovies and pine nuts

Community Recipe from

Ingredients

  • Kale

Preparation

  1. 1/4 cup pine nuts
  2. 1 small shallot, minced
  3. Finely grated zest from 1 lemon
  4. 1/4 cup fresh lemon juice
  5. 1 tablespoon Champagne or white wine vinegar
  6. 1 garlic clove, grated
  7. Pinch of crushed red pepper
  8. 1/2 cup extra-virgin olive oil
  9. 3 ounces ricotta salata cheese, coarsely grated (3/4 cup)
  10. Kosher salt
  11. Freshly ground black pepper
  12. 1 bunch kale, preferably Tuscan (6 ounces)—stemmed, leaves torn into bite-size pieces (8 cups)
  13. 8 marinated alici (white anchovies), drained
  14. In a small skillet, toast the pine nuts over moderately low heat, stirring them frequently, until lightly golden, about 10 minutes. Transfer to a small bowl.
  15. In a medium bowl, combine the shallot, lemon zest, lemon juice, vinegar, garlic and crushed red pepper. Whisk in the olive oil until combined. Stir in 1/2 cup of the ricotta salata and season with salt and pepper.
  16. In a large bowl, toss the kale with half of the vinaigrette; add more vinaigrette if desired. Transfer half of the kale to a serving platter and scatter with 2 tablespoons of the remaining ricotta salata. Top with 4 anchovies and half of the toasted pine nuts. Repeat with the remaining kale, ricotta salata, anchovies and pine nuts and serve.
  17. SUGGESTED PAIRING
  18. Lively, citrusy northern Italian Pinot Grigio.
  19. PUBLISHED JULY 2013
July 2013

This recipe is a personal recipe added by marinapastor and has not been tested or endorsed by MyRecipes.

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