Sauteed Kale

I have used kale in lots of things - soup, egg dishes, mixed into mashed potatoes, etc.  However, for some reason I never thought to just saute it up and have it as a side dish.  While flipping through my Cook's Illustrated cookbook the other day I came across a recipe for it.  I thought I'd give it a try since I had some kale leftover from when I made minestrone soup last week.

I always liked kale - it is so healthy for you, it truly is a "super food".  But now that I've had it cooked like this, I LOVE kale!  I can't believe I've been missing out all this time on such a wonderfully delicious dish.  I honestly could eat a big bowl of it as a meal....it's that good!  If you've never had it cooked like this, trust me - give this a try.  Now I know why people have bumper stickers that say "Eat More Kale!" ☺

Sauteed Kale with Raisins & Pine Nuts (adapted from Cook's Illustrated)


4-5 cups kale, removed from stems and chopped
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
Olive oil
salt & pepper

Heat about 2 tbsp of olive oil medium heat in  medium-sized saute pan.  After chopping the kale, submerge it in water & swish it around to get it nice and clean.  Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.  

Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle.  Add the raisins and kale, stir and cover.  Cook until the greens wilt, stirring occasionally (about 5 minutes).  Remove the cover and season with salt and pepper.  Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates.  Will serve 2-3 if used as a side dish.