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Author Notes: I wanted a slightly sweet, slightly spicy side of greens to accompany a Southeast Asian dish (in this case, Vietnamese caramel tofu, though I think it would work with Indian mains too), and it takes inspiration from a few of Madhur Jaffrey's ideas. —SparkleDiana
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 3 dried red chile pods, torn in half and deseeded
- 1 sweet onion, chopped
- 1/3 cup golden raisins
- 1 bunch kale (green), destemmed and coarsely chopped
- 2 cups vegetable broth
- salt and freshly ground pepper, to taste
- Heat olive oil in a large skillet; swirl garlic and chile pods for a minute to flavor the oil.
- Add onion and saute for 3-5 minutes until translucent but not browned; add raisins and stir a few times.
- Add in kale; put lid on skillet briefly to wilt it down.
- Once wilted, season with salt and pepper; pour in broth and bring to a gentle simmer.
- Cook for 20-25 minutes, until most of the liquid is gone and the kale is tender.
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