Kale With Garlic And Raisins
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup golden raisins
- 1cup warm cider
- 2bunches kale
- 3tablespoons olive oil
- 4cloves garlic, minced
- Salt and freshly ground black pepper
- 2tablespoons cider vinegar
Nutritional analysis per serving (8 servings)
142 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 3 grams protein; 256 milligrams sodium
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!