Kale with Raisins and Toasted Walnuts
Preparation Time: 10 minutes
Cooking Time: 8 minutes
1/4 cup toasted walnuts (or pine nuts)
6 cups kale, chopped
2 cups water
2 tsp. Extra virgin olive oil
2 cloves garlic, minced
1/2 cup raisins
Sea salt to taste
To toast nuts, place them on pie tin or cookie sheet and bake at 325F for 5 minutes. Take care not to burn nuts.
Wash kale and strip leaves from stems. Compost stems and roughly chop kale. Bring the water to boil in a 10 or 12-inch skillet that has a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink if desired.
Rinse out and dry the skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sautee for 15 seconds. Add raisins and sautee for 30 seconds to 1 minute, stirring constantly to prevent browning or burning. Raisins should be glossy and slightly puffed.
Add greens and stir to combine. Season with sea salt to taste and cover for a minute until heated through. Serve hot, garnish with toasted nuts. Serves 3.
Source: Albi and Walthers, Greens Glorious Greens
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