From Greens Glorious Greens-More Than 140 Ways to Prepare All of Those Great Tasting, Super Healthy, Beautiful Leafy Greens
Copyright 1996 by Johnna ALbi and Catherine Walthers
Sautéing the raisins briefly gives them a glossy look and caramelized taste. Combined with the nutty flavor and soft texture of the pine nuts, this dish is a hit every time it’s served. It tastes delicious over pasta, too.
Serves 2 to 3
extra virgin olive oil
¼ cup Toasted Pine Nuts
3/4 pound of Kale (about 6 cups chopped)
2 cups of Water
2 teaspoons extra virgin olive oil
2 cloves of garlic,minced
1/3 cup of raisins
Salt to taste
1. To toast pine nuts, place them on a pie tin or cookie sheet and bake at 325 degrees for 5 minutes, or until golden brown. Take care not to burn the nuts. Set aside.
2. Wash kale and stripe the leaves off the stalks (Use one hand to hold the stalk of an individual leaf, rib side up. Use the other hand to strip the leaf off the stalk with one quick motion). Discard stalks and roughly chop kale. Bring the water to a 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.
3. 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 sauté for 15 seconds. Add raisins and sauté for 30 seconds to 1 minute, stirring constantly to prevent browning or burning. Raisins should be glossy and slightly puffed.
4. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated though. Serve hot, garnished with toasted pine nuts.