To toast pine nuts, I have tried dry roasting in a hot pan, and sauteing in olive oil. Each method provides satisfactory results, but both must be watched carefully. There is a certain point when pine nuts brown very rapidly and then start burning. This is one task I find it hard to multitask; if I'm toasting pine nuts, everything else has to wait. I learned this the hard way after dumping numerous pans of burned up nuts.
Kale with Pine Nuts
Ingredients
1 bunch of kale (1½ - 2 lbs)
1 T olive oil
3 garlic cloves, minced
¼ c water
¼ c dried cranberries
pinch ground cinnamon
¼ c toasted pine nuts
¼ t salt
Steps
1. Rinse the kale and cut off stems and thick veins. Coarsely chop the leaves.
2. In a large skillet, heat the oil over medium-high heat. Add the garlic and saute for 30 seconds.
3. Add the kale, water, cranberries, cinnamon, and salt. Cover and cook over medium-high heat until the kale is tender, about 7 minutes. Add more water if the mixture gets too dry.
4. Stir in pine nuts just before serving.
