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Kale Salad with Grilled Artichokes

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Nutritional Information
Amount per serving
Calories: 315
Fat: 16.9g
Saturated fat: 2g
Monounsaturated fat: 9g
Polyunsaturated fat: 4.4g
Protein: 10.2g
Carbohydrate: 37.1g
Fiber: 11.6g
Cholesterol: 0.0mg
Iron: 4.6mg
Sodium: 360mg
Calcium: 217mg

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Rate this recipe 4.3/5 (6 Votes)

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

Details

Preparation time 75mins
Cooking time 75mins
Adapted from myrecipes.com

Preparation

Step 1

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.

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