KALE WITH RAISINS & PINE NUTS

By mm_food4me

Compared to spinach, kale has over 3 times the amount of Vitamin A and almost 10 times the amount of Vitamin C, making it a little powerhouse of nutrients that actually tastes good.

Ingredients

• 1 bunch kale
• 1/3 cup raisins
• dry vermouth
• 2 tablespoons olive oil
• 1/3 cup pine nuts
• lemon juice

Details

Servings 4
Adapted from norecipes.com

Preparation

Step 1

Put the raisins in a small ramekin and cover with vermouth. Let this sit until the raisins are plump and there is little to no liquid remaining.

Strip the kale leaves from the tough stems by holding the stem and pulling the leaves away along the stem with your other hand. Tear the kale into bite sized pieces. Thoroughly wash the leaves.

Heat a large sauté pan over medium high heat until very hot. Add the olive oil, then add the pine nuts. Fry the pine nuts until they are golden brown and fragrant. Add the kale, then drain the raisins and add those too. Turn down the heat to medium low, cover and cook for 5 minutes. Remove the lid, salt and pepper the kale to taste, then continue frying until the kale is tender enough to eat, but not mushy.

Remove the kale from the heat and give it a squeeze of lemon juice for a little zing.