Kale with Raisins and Pine Nuts

by Catherine Walthers, from Greens, Glorious Greens


  • 3/4 pound kale, washed
  • 4 to 6 cups water
  • 1 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 1/4 cup pine nuts
  • salt to taste

Strip the kale leaf off the stem. Discard stem and roughly chop kale. Add the water to a 10- or 12-inch skillet that has a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, approximately 6 to 8 minutes. Remove to a colander.

Rinse out the skillet and dry it. Heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and raisins and sauté for 1 to 2 minutes, stirring often to prevent garlic from burning. Raisins should be glossy and slightly puffed.

Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Serve hot, garnished with pine nuts.


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