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
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Ingredients
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1 tablespoon
olive oil
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3
garlic cloves, chopped
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3
dried red chile pods, torn in half and deseeded
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1
sweet onion, chopped
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1/3 cup
golden raisins
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1 bunch
kale (green), destemmed and coarsely chopped
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2 cups
vegetable broth
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salt and freshly ground pepper, to taste
Directions
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Heat olive oil in a large skillet; swirl garlic and chile pods for a minute to flavor the oil.
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Add onion and saute for 3-5 minutes until translucent but not browned; add raisins and stir a few times.
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Add in kale; put lid on skillet briefly to wilt it down.
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Once wilted, season with salt and pepper; pour in broth and bring to a gentle simmer.
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Cook for 20-25 minutes, until most of the liquid is gone and the kale is tender.
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