This is a great introductory recipe for using kale and takes less than 10 minutes to cook. This dish is a hit every time it's served.
1/4 cup toasted pine nuts
3/4 pound kale (about 6 cups, chopped)
2 - 3 cups water
1 tablespoon extra virgin olive oil
2 cloves garlic
1/3 cup raisins
salt to taste
1. Wash kale and strip the leaves of the stalks. Discard stalks and roughly chop kale. Bring water to a boil in a 10"-12" skillet (or stock pot) that has a lid. Add kale and cook, covered, over high heat, stirring occasionally until tender (about 8 minutes). Remove and drain.
2. Rinse out and dry skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and raisins and saute for 1-2 minutes until garlic is fragrant and raisins are glossy and slightly puffed. Stir constantly to prevent garlic from browning or burning.
3. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Serve hot, garnish with the toasted pine nuts.
(From Catherine Walthers cookbook, Greens, Glorious Greens!)
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