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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. —ChefShanaRachel
Serves enough for 2-3 people (or if you're me, you'll eat the whole thing)
bunches kale, leaves removed from stems and ripped into bite size pieces, blanched and shocked. Excess water removed.
whole medium cloves of garlic, blanched.
tablespoons extra virgin olive oil. Enough to create a small pool when pan is tilted.
cup zante currants
cup sunflower seeds
salt, to taste
lemon, cut into wedges for garnish
- 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.
- 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.
- When currants plump (about 2 minutes), add kale and a pinch of salt. Stir to coat kale.
- Kale will wilt when done (about 6) minutes. Make sure kale, currants, sunflower seeds and garlic cloves are combined well. Remove from heat.
- Serve hot with a lemon wedge.