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Kale with raisins and pine nuts

Name: Kale with raisins and pine nuts
Total time: 20 min
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

20 minutes
serves 6 as a side
Easy

This is a seasonal selection of veg if ever we did see one. Serve this bed of peppery kale, succulent raisins and sweet, garlicky shallots alongside your turkey on Christmas day or pair with your next winter's Sunday roast

Published: December 27, 2016 at 5:49 pm

*This recipe is gluten free according to industry standards

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

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.

Check out our best ever veggie sides for Christmas recipes here