Olive Magazine
Bowl of Kale with Raisins and Pine Nuts

Kale with raisins and pine nuts

Published: December 27, 2016 at 5:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a side

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

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal170
fat12.6g
saturates1.7g
carbs9.5g
sugars9.3g
fibre2.9g
protein3.2g
salt0.1g
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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.

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