Kale with Golden Raisins & Pine nuts
(recipe comes from Eating Local: The Cookbook Inspired by America’s Farmers )
- 2 tablespoons golden raisins
- 1/4 cup hot water
- 1 1/2 pounds Tuscan kale (I used curly kale)
- 3 tablespoons extra virgin olive oil
- 3 large cloves garlic, minced
- 2 tablespoons pine nuts, toasted
- kosher salt
- 1 tablespoon aged balsamic vinegar
Put the raisins in a small bowl, add the hot water, and soften for 20 minutes. Drain.
Fill a sink with cold water. Remove the ribs from the kale leaves and swish the greens in the water to dislodge any dirt, then life them into a sieve or colander to drain.
Bring a large pot of salted water to a boil over high heat. Add the kale and cook until tender, about 5 minutes. Drain in a colander and immediate run under cold water to stop the cooking. Drain again and squeeze to remove excess water. Chop coarsely.
Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute until fragrant and lightly colored, about 1 minute. Add the kale, pine nuts, and raisins and season with salt. Drizzle your aged balsamic on top and cook, stirring until all the ingredients are well mixed and the kale is eventually coated with oil and hot throughout. Serve immediately.