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Cooking

Thanksgiving Cookware Sale

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Tuscan Kale with Pine Nuts and Golden Raisins

Serves: Serves 4

Ingredients:

  • 2 tablespoons golden raisins
  • ¼ cup hot water
  • 1½pounds Tuscan kale
  • 3 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 2 tablespoons pine nuts, toasted
  • Kosher or sea salt


Procedures:

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 dried currants or finely diced dried apricots for the golden raisins or slivered almonds for the pine nuts. Serve with roast chicken, pork, or sausages.

    Put the raisins in a small bowl, add the hot water, and soften for 20 minutes. Drain.

    Fill a sink with cold water. To remove the ribs from the kale leaves 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 immediately run under cold running water until cool. 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 sauté until fragrant and lightly colored, about 1 minute. Add the kale, pine nuts, and raisins and season with salt. Cook, stirring, until all the ingredients are well mixed and the kale is evenly coated with oil and hot throughout. Serve immediately.



Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

 
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