Tuscan Kale with Pine Nuts and Golden Raisins
The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe, or spinach by the same method. If you prefer, substitute currants or finely diced dried apricots for the golden raisins or slivered almonds for the pine nuts. Serve with roast chicken, pork, or sausage. From Eating Local by Janet Fletcher (Andrews McNeel)
- 2 tablespoons golden raisins
- 1-1/2 pounds Tuscan kale
- 3 tablespoons extra virgin olive oil
- 3 large cloves garlic, minced
- 2 tablespoons pine nuts, toasted
- Kosher or sea salt
Soften the raisins in 1/4 cup hot water for 20 minutes. Drain.
Fill a sink with cold water. To remove the kale ribs easily, hold each leaf upside down over the sink and, with a chef’s knife, slice downward along each side of the rib, allowing the leafy greens to fall into the sink. Discard the tough ribs. Swish the greens in the water to dislodge any dirt, then lift them into a sieve or colander to drain.
Bring a large pot of well-salted water to a boil over high heat. Add the kale and cook until tender, about 5 minutes. Drain in a sieve or colander and cool quickly under cold running water. 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. Season with salt and cook, stirring, until the ingredients are well mixed and the kale is evenly coated with olive oil and hot throughout. Serve immediately.