Lacinato Kale with Pine Nuts and Golden Raisins

  • 2 TB golden raisins
  • 1/4 cup hot water
  • 1 1/2 lbs Lacinato kale
  • 3 TB olive oil
  • 3 garlic cloves, minced
  • 2 TB pine nuts
  • Sea salt to taste

A healthy, hearty side dish perfect for a cool winter night.

Soften the raisins by soaking them in the hot water for about 15 minutes. Drain well. Toast pine nuts in a dry skillet until golden brown in spots and fragrant. Cool on a small plate. Remove kale leaves from stalks by holding the stalk end in one hand and with a large, sharp knife gliding the blade up the stalk removing the leaves, discarding stems. Rinse leaves, drain well and coarsely chop. Heat oil in a large skillet or pot. Add the garlic and sauté about 30-60 seconds until golden. Do not brown or it will be bitter. Add the kale and cook, tossing and stirring, until all leaves are wilted and tender to taste. Add the raisins and pine nuts. Salt to taste. Cook briefly to heat all ingredients, stirring well to combine. Serve hot.