Thursday, November 24, 2011

Italian Kale with Almonds and Raisins

Happy American Thanksgiving, everyone! In honor of Thanksgiving, here's a thoroughly unThanksgiving recipe. (That doesn't mean it doesn't make you want to give thanks!)

I've cooked with kale before, but this is the first time I've used Italian kale (a.k.a. lacinato kale). I got the recipe from Boistfort. I know a lot of my recipes lately have come from their site; they just have such a great database of recipes! You could make this with regular kale instead if you don't have any lacinato.

1 bunch lacinato (or regular) kale
1 T. olive oil, divided
1/4 c. (or so) slivered almonds
4-6 cloves garlic, thinly sliced
1/3 c. water
1/4 c. (or so) raisins
1/2 t. salt (Seriously, start with just this much. You can always add more after cooking if you want.)

Remove the stems from the kale, and save them for another recipe (or compost them). Coarsely chop the kale greens. Heat 1/2 T. of the olive oil in a large skillet over medium heat. Add the almonds and cook for about 2 minutes, stirring frequently, until they're beautifully golden and fragrant. Remove the almonds from the skillet and set aside. Add the remaining 1/2 T. of olive oil to the skillet, along with the sliced garlic. Cook for a minute or two, stirring frequently, until the garlic starts to brown just a little. Don't let it burn, though. Add the water, kale, raisins, and salt. Toss/stir to coat. Cover the skillet and cook until kale is tender (about 8 minutes), stirring once halfway through the cooking time. Stir in the almonds.

This is simple and delicious; it's got great flavor without being overwhelmingly salty. Of everyone at the table, Steve was its biggest fan. He thought it was fantastic.

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