September 26, 2012
I have used kale in lots of things - soup, egg dishes, mixed into mashed potatoes, etc. However, for some reason I never thought to just saute it up and have it as a side dish. While flipping through my Cook's Illustrated cookbook the other day I came across a recipe for it. I thought I'd give it a try since I had some kale leftover from when I made minestrone soup last week.
I always liked kale - it is so healthy for you, it truly is a "super food". But now that I've had it cooked like this, I LOVE kale! I can't believe I've been missing out all this time on such a wonderfully delicious dish. I honestly could eat a big bowl of it as a meal....it's that good! If you've never had it cooked like this, trust me - give this a try. Now I know why people have bumper stickers that say "Eat More Kale!" ☺
Sauteed Kale with Raisins & Pine Nuts (adapted from Cook's Illustrated)
4-5 cups kale, removed from stems and chopped
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
salt & pepper
Heat about 2 tbsp of olive oil medium heat in medium-sized saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.
Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates. Will serve 2-3 if used as a side dish.