Spicy Sauteed Kale with Pan Roasted Garlic, Currants and Sun Flower Seeds (Vegan, glutenĀ free)

March 21, 2011
2 Ratings
  • Serves Enough for 2-3 people (or if you're me, you'll eat the whole thing)
Author Notes

I could probably eat this every day. I have created it in many variations, but this is my favorite.

Traditionally, this dish is done with broccoli rabe and pine nuts. I can rarely find organic broccoli rabe and pine nuts are prohibitively expensive. —MsShanaRobinson

What You'll Need
  • 2 bunches kale, leaves removed from stems and ripped into bite size pieces, blanched and shocked. Excess water removed.
  • 4-6 whole medium cloves of garlic, blanched.
  • 3 tablespoons extra virgin olive oil. Enough to create a small pool when pan is tilted.
  • 1/4 cup zante currants
  • 1/4 cup sunflower seeds
  • salt, to taste
  • 1 lemon, cut into wedges for garnish
  1. Heat saute pan over medium-high heat. Add oil. Tilt pan upwards, creating a little pool of oil at the bottom, with that portion over the flame. Oil will start to bubble when hot. Add garlic cloves and cook for 3-4 minutes or until slightly golden.
  2. When garlic is golden, place pan flat over heat and reduce to medium. Add currants, sunflower seeds, red pepper flakes and a pinch of salt. Stir to combine.
  3. When currants plump (about 2 minutes), add kale and a pinch of salt. Stir to coat kale.
  4. Kale will wilt when done (about 6) minutes. Make sure kale, currants, sunflower seeds and garlic cloves are combined well. Remove from heat.
  5. Serve hot with a lemon wedge.

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1 Review

Sena December 26, 2011
Delicious and easy to make! I am so happy to know how to cook kale now! I've tried making it over the past few years, but they always turn out tough. Blanching is the key! I made this recipe for our holiday lunch with company yesterday, and everyone loved it. My husband said that this was probably his favorite part of the whole meal, and he liked everything. Thank you for sharing this recipe!