Don't think of toasted pumpkin seeds merely as a topping for the Risotto with Tuscan Kale — they also make a terrific hors d'oeuvre or snack.<
Recipe information
Yield
Makes about 1 cup
Ingredients
1 cup green (hulled) pumpkin seeds (not roasted; 5 ounces)
1 teaspoon olive oil
Fine sea salt to taste
Preparation
Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt.
