*This recipe is gluten free according to industry standards
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Ingredients
- kale 350g, washed and woody stems discarded
- olive oil for frying
- shallots 2, thinly sliced
- garlic 1 clove, thinly sliced
- golden raisins 75g
- pine nuts 50g
- sherry vinegar 2 tbsp
- butter
Method
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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.
Nutritional Information
- Kcals 170
- Fat 12.6g
- Saturates 1.7g
- Carbs 9.5g
- Sugars 9.3g
- Fibre 2.9g
- Protein 3.2g
- Salt 0.1g
