Prep 10 mins
Cook 10 mins
Toasted almonds and raisins give the kale great flavor with out adding a lot of fat. Cook time is only 8-10 minutes for some reason the system is reading it as 20???
- Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl.
- Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt.
- Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.
This is a great recipe. I used dried cherries instead of raisins and slivered almonds. I loved the taste but next time I will definitely use less salt. Thanks for sharing.
I get kale all winter from our farm cooperative, and this recipe was simple and delicious. I used almonds, and the greens with the raisins was just a great fresh taste. I was cooking for a main dish, so I added 1/2 can of diced tomatoes, and a bit of italian spices. Then I decided I needed a bit of grains for my dish, and it was nearly cooked and I did not want to wait for rice, so I added a small handful of bulghur wheat, put on the skillet lid, and let the wheat soak up the liquid in about 5 minutes. It was a fantasitc dish. Thanks for the inspiration.
What a wonderfully easy way to prepare kale! The hardest part of the whole thing was taking the stems out of the greens! After that was done, it was about 10 minutes to the table. I am not a raisin fan and I loved every bite of this. The raisins helped to take the edge off the bitterness of the kale. I dry-toasted the pine nuts (my favourite!) instead of using the oil, and added a little basil and fresh pepper, but otherwise followed the recipe. I had considered using a small can of diced tomatoes in place of the water, and may do so next time. Thanks for a great way to use kale! :)