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Kale with Raisins & Pine Nuts

What you need: 

1 clove garlic, peeled and chopped
olive oil, as needed
1-2 clumps (not bunches) fresh kale (to fill 2 quart pan)
1 tablespoon pine nuts, toasted
1 tablespoon raisins
1 tablespoon balsamic vinegar

What you do: 

1. Saute garlic in oil (medium heat) for a minute or so then add rinsed kale (still a little wet).
2. Stir for 1 minute or 2, then cover for a couple 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.
3. 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
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

;)b This is sooo good!!  I am hooked!  Thanks for the recipe!

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i used dried cranberries instead of raisins, added some baby bellas and served it over brown rice.  it was good, but i'm definitely glad i added the mushrooms cus it really give it alot of extra flavor.  next time i'll probably add some asparagus, too.

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i have been turning to this recipe a lot lately.  it's delicious, healthy, and simple, and it's also not too overwhelming.  i really love it.  in fact, i recommend you go on and try it!

adjust per your preferences: i don't love vinegar, so sometimes i omit it completely.  still tastes delightful with those darling raisins.  i'd like to try RedHedM's dried cranberry and almond version...

anyway, thanks for sharing this idea!

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Ok, this time made it with raisins and pine nuts (as directed) but used spinach and chard mix.  I would have to say that the cranberries that i used last time added a better contrast with their sickening sweetness-if you like that sort of thing-which, of course, I do.  This is going to be a great way to used up my big bags of greens this summer.  OOOOH, what about dried cranberries?  I will let you all know. 

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Well, I changed this a bit using what I had around the house and it was still fabulous.  I used arugula and spinach since this is what I received from my CSA share this week, used dried cranberries, and tamari almonds chopped up.  Tasted great to me.  I have never eaten arugula and I think it may be considered more of a salad green, but I liked it.  As soon as I have some pine nuts I will try the original.  This recipe is very versatile and so simple.  I did add a bit (maybe 1 tsp) or tamari at the end because I am addicted to it.  Yummy! 

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At first, I did not think I was going to like this....it tasted like, well, just like kale with some vinegar poured on it.....

However, after it sat around for a while and cooled I tried it again and started to love it!  I think the flavors blended more and it was great. 

I will definitely be making it again soon....maybe dinner... I really enjoyed the flavor created by the vinegar, raisins and nuts. 

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Super yummy!  I was surprised that the raisins were good in it, but it added a nice flavor!  ;)b

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i'm going to go all "artsy" and write and elaborate description of how tasty this was!

sauteed kale gently kissed with balsamic vinaigrette. watch your mouth say ahh to the delicious and juicy splendor of plump raisins and crisp caramel coloured nuts.

i made a few small changes.
- I used veggie broth instead of oil to make it fat free
-I didn't have pine nuts so i used walnuts instead
-I added some red onion since it needed to go.

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Yummy.  I ended up adding a little soy sauce to the Kale as it was steaming and used vegetable broth (we had also steamed some artichokes to serve with this meal so we just used the artichoke water) instead of water when I needed a little extra liquid.  I added a few fresh lemon basil leaves right before I put in the raisins.  I also cut up a few sun-dried tomatoes in addition to the raisins, which worked out really well.  In the end I thought it needed some garnish so I put a lemon wedge on top...squeezing the lemon juice on top right when eating turned out really good. 

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Decicious! I just had this over brown basmati rice and it was fantastic! Of course, being the garlic feind I am I added 4 extra cloves of garlic and about a tsp of grated fresh ginger. Seriously, Kale is sooooooo darn good, I wish there were more ways to try Kale (I wonder how it would taste in a vindaloo)  :P
Thank you very much for the recipe  :)

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