Pan-Steamed Kale with Raisins and Almonds

By marck

A true test recipe from ATK -- NOT public.

Ingredients

• 1 C chicken broth
• 3 Tbsp extra-virgin olive oil, divided
• 1-1/4 lbs curly kale, stemmed and chopped into 2-inch pieces (14 cups)
• 1/4 C golden raisins
• 1/4 tsp garam masala
• 1 tsp lemon juice, plus extra for seasoning
• 2 Tbsp slivered almonds, toasted

Preparation

Step 1

1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resiliency, about 7 minutes, stirring once halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.

2. Remove lid, increase heat to high, and cook, stirring frequently, until liquid has evaporated and pot is starting to sizzle, 2 to 3 minutes. Push kale to one side of pot, add oil mixture to empty side, and cook until fragrant, about 30 seconds. Stir to combine. Remove pot from heat and stir in lemon juice. Season with salt and lemon juice to taste. Sprinkle with almonds and serve.