Kale Agrodolce

By mhatkinson

Serve with a simple roast chicken or pork tenderloin.

Ingredients

• 2 tablespoons olive oil
• 4 large cloves garlic, thinly sliced
• 1 bunch kale (3/4 to 1 pound), washed, stemmed, coarsely chopped and dried thoroughly
• 1/4 cup golden raisins
• 1/4 About 1/4 cup chicken broth or water
• 1/4 cup balsamic vinegar
• Salt
• Freshly ground black pepper
• 2 tablespoons toasted pine nuts

Details

Servings 4

Preparation

Step 1

To toast nuts, heat them in a skillet over low heat, shaking the pan often, until they are lightly browned. Watch carefully; nuts will burn quickly.

In a large, deep skillet over medium heat, heat the oil. Add the garlic and cook, stirring constantly, until the garlic just begins to brown. Add the kale in handfuls, stirring until each handful wilts before adding the next. Add the raisins with the last handful, then add the water or broth, reduce the heat to low, cover and cook, stirring frequently, until the kale is tender, 5 to 10 minutes. (If the water hasn't completely evaporated, uncover and cook until it evaporates.)

Uncover the skillet, add the vinegar and cook, stirring, until the vinegar evaporates. Remove from the heat. Taste; if it's too tart, sprinkle with the sugar. Season with salt and pepper to taste and then stir in the pine nuts. Serve immediately.