• 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


  • 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.


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