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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
tablespoon olive oil
garlic cloves, chopped
dried red chile pods, torn in half and deseeded
sweet onion, chopped
cup golden raisins
bunch kale (green), destemmed and coarsely chopped
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.