- 1-2 clumps (not bunches) of fresh kale
- 1 tablespoon pine nuts
- 1 clove garlic, peeled & chopped
- olive oil
- 1 tablespoon raisins
- 1 tablespoon balsamic vinegar
Note: a bunch of kale is the huge amount you can usually buy at the supermarket. a bunch consists of multiple “clumps”. i hope you will not belabor these highly technical terms. just use your instincts on what looks right. hint: the amount of leaves a clump yields would just about (loosely) fill a 2 qt. pan. that is the a approximate quantity to aim for per person.
Rinse kale, cutting off long stems. Toast pine nuts until golden. Saute garlic in oil (medium heat) for a minute or so then add rinsed kale (still a little wet). Stir for a minute or two, then cover for a couple of minutes. The kale should kind of steam in the little bit of water that was on it. If all water cooks off, add a splash more. Add raisins and pine nuts. Stir, then cover a few more minutes. Add balsamic vinegar; stir, then cover for a few more minutes.
Good warm or at room temperature. Also nice on pasta.
Preparation time: 15 minutes