Sweet 'n Savory Kale

By • July 2, 2012 • 0 Comments

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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

Serves 4-6

  • 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
  1. Heat olive oil in a large skillet; swirl garlic and chile pods for a minute to flavor the oil.
  2. Add onion and saute for 3-5 minutes until translucent but not browned; add raisins and stir a few times.
  3. Add in kale; put lid on skillet briefly to wilt it down.
  4. Once wilted, season with salt and pepper; pour in broth and bring to a gentle simmer.
  5. Cook for 20-25 minutes, until most of the liquid is gone and the kale is tender.
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