Description
Kale with Garlic, Pine Nuts, and Currants is a fun, creative way to eat your greens.
Ingredients
Units
Scale
1/2 cup currants
1/2 cup pine nuts
2 tablespoons extra virgin olive oil
1 tablespoon garlic (about 3 large cloves), pressed
2 bunches kale, stem removed, chopped and rinsed
salt and pepper, to taste
1 tablespoon balsamic vinegar, or to taste
Instructions
- In a cup of very hot water, place the currants and soak for about 10 minutes. Drain and set aside.
- Heat a small sauté pan on medium and add the pine nuts. Stir constantly until slightly toasted, about 2 minutes. Remove from the pan immediately.
- In a large sauté pan over medium-high heat and add the olive oil. When warm, add the garlic, currants and pine nuts and stir for 20 seconds. Add the kale, in small bunches, waiting before the last bunch wilts slightly. Add a large pinch each of salt and pepper.
- Toss together all ingredients until the kale is well wilted but still crisp. Turn off the heat and add the balsamic. Add more salt and pepper if needed and serve warm.
Notes
You can take this recipe beyond kale. Try Swiss chard, collard greens, spinach or any other dark leafy green that you like.
