Kale With Garlic And Raisins
Published November 14, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup golden raisins
1 cup warm cider
2 bunches kale
3 tablespoons olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper
2 tablespoons cider vinegar
Nutritional analysis per serving (8 servings)
21 grams carbs; 135 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 256 milligrams sodium; 2 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the raisins in the cider and allow to soak about 10 minutes.
- Step 2
Meanwhile, rinse and drain the kale. Remove any very heavy stems, and chop the kale coarsely.
- Step 3
Heat oil in a large, heavy skillet. Add garlic and saute over medium heat until barely golden. Add the kale and stir-fry over medium heat until it begins to wilt, about five minutes.
- Step 4
Stir in the raisins and the cider. Reduce heat to low. Cover and cook until the kale is just tender, about five minutes longer. Season to taste with salt and pepper, and stir in the cider vinegar. Serve at once or set aside for up to 30 minutes, then reheat briefly before serving.
Private Notes
Comments
I had a mix of kale and other braising greens (for sure some mustard greens). The sweetness from the cider and raisins really complemented the spicy greens. I will definitely make this again.
This works well with Thompson raisins too. Nice balance of flavors.
Apologies if this posted twice - do you have a weight for a "bunch" of kale? Or cups chopped? I see wide variations for amounts/servings and trying to figure out how much kale to purchase on 4/19 to serve 12. Thanks!