Curly Kale With Raisins Walnuts And Chili Recipes

KALE WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
• Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
• Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.

STIR-FRIED CURLY KALE WITH CHILLI & GARLIC

Steps:

• Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

KALE WITH WALNUTS AND RAISINS

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Combine kale with raisins and chickpeas and set aside.
• Chop garlic, mushrooms and walnuts. Combine with pepper flakes and set aside.
• Coat large frying pan or dutch oven (at least 5 quarts) with oil. Add the garlic mixture and sauté for 30 seconds, adding small amount of sherry if needed to prevent sticking.
• Add the remaining sherry, raisins, chickpeas and as much kale as you can fit in the pan. Cover and allow the kale to wilt down. Mix well, continuing to add kale until all has been added.
• Cook until kale is tender, adding small amounts of water if needed to prevent sticking.

KALE WITH GARLIC AND RAISINS

Steps:

• Place the raisins in the cider and allow to soak about 10 minutes.
• Meanwhile, rinse and drain the kale. Remove any very heavy stems, and chop the kale coarsely.
• 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.
• 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.

ROASTED KALE, GOLDEN RAISINS, AND GARLIC

Steps:

• Preheat oven to 400 degrees. Toss kale, raisins, and garlic with oil and salt. Spread on a baking sheet and roast until kale darkens slightly and raisins plump up, about 12 minutes. Add salt and pepper to taste.

CURLY KALE WITH RAISINS, WALNUTS AND CHILI

Steps:

• Heat oil in a large pan. Add carrots, onions, raisins, walnuts and chili and saute until onions are soft.
• Add the kale, salt and a couple tablespoons of water. Cover pan with a lid.
• Check the kale after a couple of minutes. Add more water and cook longer if necessary.