When I was in my twenties, I had the opportunity to visit Barcelona a few times for work. Ask me what I did while there, not entirely sure, but I do recollect counting the minutes until their 2 pm lunch time so I could run to the local restaurant and have me a big plate of spinach sautéed with olive oil, pine nuts and raisins. It seemed like such an unusual combination but I was sold on the first bite. Here I make a variation of this recipe using kale. Cooked kale never tasted so good. Remember to have a bit of bread with it to mop up the juices.
Ingredients
- 1 bunch kale, de-stemmed and cleaned
- 1/4 cup good quality olive oil
- 2 cloves garlic, minced
- 3 tbsp dried raisins, soaked in orange juice or 20 minutes
- 1/4 cup pine nuts
- Salt, pepper to taste
- 1 tsp balsamic or sherry vinegar
Instructions
- Bring a large pot of water to boil
- Throw in the kale for 1-2 minute. Drain and squeeze out excess water.
- Using a cutting board, chop up the kale and set aside
- Heat up the oil in a large skillet or saucepan until medium hot. Throw in the minced garlic and kale. Toss for 30 seconds, add sherry and raisins. Toss for another few seconds and season with salt and pepper to taste.
- Serve on a large plate and sprinkle all over with pine nuts.
