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VegWeb.com  |  Recipes  |  Various Veggies  |  Kale  |  Kale with Raisins & Pine Nuts « previous next »
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Recipe submitted by Rybacki@bcn.net

Kale with Raisins & Pine Nuts

Ingredients (use vegan versions):

    1-2 clumps (not bunches) of fresh kale
    1 tablespoon pine nuts
    1 clove garlic, peeled & chopped
    olive oil
    1 tablespoon raisins
    1 tablespoon balsamic vinegar

Directions:

Note:   a bunch of kale is the huge amount you can usually buy at the supermarket.  a bunch consists of multiple clumps.  i hope you will not belabor these highly technical terms.  just use your instincts on what looks right.  hint:  the amount of leaves a clump yields would just about (loosely) fill a 2 qt. pan.  that is the a approximate quantity to aim for per person.

Rinse kale, cutting off long stems.  Toast pine nuts until golden.  Saute garlic in oil (medium heat) for a minute or so then add rinsed kale (still a little wet).  Stir for a minute or two, then cover for a couple of minutes.  The kale should kind of steam in the little bit of water that was on it.  If all water cooks off, add a splash more.  Add raisins and pine nuts.  Stir, then cover a few more minutes.  Add balsamic vinegar;  stir, then cover for a few more minutes.

Good warm or at room temperature.  Also nice on pasta.

Serves: 1.

Preparation time: 15 minutes or so.

I have never tasted kale before and we currently have a huge amount growing in our garden.  I looked up recipes, found yours, made it last night and I LOVE IT!  I actually made it again this morning for breakfast and will keep making your recipe until I get sick of it.  Thanks for helping me get my vitamins!

Archived comment by: debra
This is one of my absolute favorite recipes. It has become a staple. I absolutely LOVE it. (My name is not Jennifer, but Esta).

Archived comment by: jennifer
This recipe is SOOOOO good!  Youve got me hooked on kale now.

Archived comment by: josee
I had never tried kale before, but I love it in this recipe!  It will definitely become a regular addition to my vegan repertoire.

Archived comment by: kitreece22
i make something very similar to this but when sauteeing onions and raisins i add some chopped fakin bacon tempeh(to subsitute for a more traditional panchetta) and its great! smokey, sweet, yummy! i use kale a lot....try kale slaw (insead of cabbage)with shredded carrots and veg. mayo with a splash of braggs cider vinegar....the list goes on!

Archived comment by: rcorrell
Excellent recipe. I used currants. Thank you so much!

Archived comment by: eviest



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lying_here_charmed
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« Reply #1 on: June 27, 2006, 08:04:54 PM »
I tried this recipe with collard greens and loved it.  I've bought three-pound bags of kale before, but we've never completely finished them.  This seems like an easy way to use up all that kale.  Waste not, want not.  :-)
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secondbase
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« Reply #2 on: September 02, 2006, 06:59:10 PM »
picked up some organic kale today at the local farmer's market and i can't wait to try this out. sounds amazing
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« Reply #3 on: October 27, 2006, 03:21:53 PM »
i ended up adding more balsamic in the end and only used half the amount of pine nuts because i'm not the biggest fan of them. very good
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indymom
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« Reply #4 on: November 08, 2006, 05:13:04 PM »
This was soooo tasty!  My 2 year old loved it and so did I!  A Great way to get all the benefits of Kale!
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rachlove2
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« Reply #5 on: February 18, 2007, 11:33:12 AM »
i've really been wanting to make this recipe. i tried it with turnip greens instead of kale, pretty good combo. i'm taking it to my grandma's today and i know she'll love it. the pine nuts make it taste really good!
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« Reply #6 on: February 21, 2007, 01:40:46 PM »
*This was my first time preparing kale.
MMM!!! This recipe receives 5 stars!!! Delicious!! I want to eat it everyday. I used NO oil and it was still FAB!
My "never met a veggie I didn't like" husband, however didn't like it. He actually liked the recipe... but decided, "kale tastes like yard grass" go figure...
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« Reply #7 on: February 21, 2007, 01:42:23 PM »
Forgot to mention that I soaked my raisins in boiling water first. Made them nice and juicy!
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Fluffy
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« Reply #8 on: February 22, 2007, 04:40:31 PM »
This is a fantastic salad. I make mine with lemon juice instead of balsamic, and with either currants or golden raisins. It's also good raw -- just shred the kale really fine and let it sit in the fridge for a while. Very refreshing in the warmer months. It's my "go-to" recipe for summer potlucks!
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mikelanders
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« Reply #9 on: February 23, 2007, 01:36:49 PM »
i  like to make this with spinach or swiss chard.  they are nice because u dont have to cut out stems.  Also ,sometimes i trade cashews for pine nuts cause theyre cheaper
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Spritzer
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« Reply #10 on: February 25, 2007, 12:19:12 PM »
I am really allergic to spinach so when I found this vegetable as a substitute, naturally I was enthralled.   You can make everything you make with spinach the same way but with kale.  This recipe I have seen before here in Germany.  The grocery stores here sell frozen bags of kale, with different types of recipes.  This is a definite good one.
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macro magic
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« Reply #11 on: March 11, 2007, 11:43:51 AM »
I made this for my lunch using curly kale and a few unsulphured apricots chucked in amongst  the raisins and pine nuts Cheesy It was yummy and really quick- I'll definately be making it again.

In retrospect I don't think the apricots were really necessary, but extra garlic and pine nuts always go down well with me! Maybe in the future I'll try adding pumpkinseeds and sunflower seeds too.

Happy cooking!!

 
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« Reply #12 on: March 15, 2007, 06:12:35 PM »
Decicious! I just had this over brown basmati rice and it was fantastic! Of course, being the garlic feind I am I added 4 extra cloves of garlic and about a tsp of grated fresh ginger. Seriously, Kale is sooooooo darn good, I wish there were more ways to try Kale (I wonder how it would taste in a vindaloo)  Tongue
Thank you very much for the recipe  Smiley
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victoria456
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« Reply #13 on: March 21, 2007, 05:42:50 PM »
Yummy.  I ended up adding a little soy sauce to the Kale as it was steaming and used vegetable broth (we had also steamed some artichokes to serve with this meal so we just used the artichoke water) instead of water when I needed a little extra liquid.  I added a few fresh lemon basil leaves right before I put in the raisins.  I also cut up a few sun-dried tomatoes in addition to the raisins, which worked out really well.  In the end I thought it needed some garnish so I put a lemon wedge on top...squeezing the lemon juice on top right when eating turned out really good. 
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« Reply #14 on: July 19, 2007, 06:24:02 PM »
i'm going to go all "artsy" and write and elaborate description of how tasty this was!

sauteed kale gently kissed with balsamic vinaigrette. watch your mouth say ahh to the delicious and juicy splendor of plump raisins and crisp caramel coloured nuts.

i made a few small changes.
- I used veggie broth instead of oil to make it fat free
-I didn't have pine nuts so i used walnuts instead
-I added some red onion since it needed to go.
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