Prep time: 15 minutes
Cook time: 12 minutes
Serves 4 to 6 as a side dish
For best results, use the smaller leaves toward the center of the plant. Recommended as a side dish with salmon and baked potatoes.
Recipe from "The Four Season Farm Gardener's Cookbook" (Workman, $22.95, 496 pages) by Barbara Damrosch and Eliot Coleman.
INGREDIENTS
1/4 cup raisins
1/2 cup marsala wine or cream sherry (not dry sherry)
1/4 cup pine nuts or slivered almonds
1/4 cup olive oil
1 clove garlic, peeled and finely chopped
8 ounces young Tuscan kale leaves, stemmed and chopped (about 8 cups)
Salt and freshly ground black pepper
INSTRUCTIONS
Combine the raisins and the wine in a small saucepan and simmer over low heat until most the liquid has evaporated, about 5 minutes. Set aside.
Toast the pine nuts in a small dry skillet over vey low heat, stirring constantly, until they are fragrant and pale tan but not browned, 3 to 5 minutes. Watch them carefully because pine nuts burn very quickly. Remove the nuts from the skillet and set them aside.
Pour the olive oil into the skillet, add the garlic, and stir over low heat until the garlic has cooked slightly without browning, 2 minutes. Set aside.
Bring water to a simmer in bottom of a vegetable steamer. Add the kale to steamer basket, cover, and steam until it is tender, about 5 minutes.
Combine the kale, reserved raisins and pine nuts and the garlic olive oil in a warmed bowl, and mix. Season with salt and pepper to taste; serve.
Per serving, based on 6, using marsala and pine nuts: 165 calories; 0 chol; 13 g fat (2 g sat.); 10 g carb.; 2 g protein; 4 g sugar; 18 mg sodium; 1 g fiber.
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