Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Kale with raisins and pine nuts
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Ingredients
- 350g kale, washed and woody stems discarded
- olive oil, for frying
- 2 shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 75g golden raisins
- 50g pine nuts
- 2 tbsp sherry vinegar
- butter
Method
- STEP 1
Blanch the kale for 3 minutes in boiling water, then drain well and roughly chop. Heat 3 tbsp olive oil in a large frying pan and cook the shallots until soft and light golden. Add the garlic and cook for a couple of minutes, then add the raisins and pine nuts. Cook for 3-4 minutes until the nuts take on a bit of colour, then add the sherry vinegar and turn up the heat. Let the vinegar reduce a little, then stir in the kale and a knob of butter. Toss until heated through completely.
