Kale with Lemon-Balsamic Butter

Kale with Lemon-Balsamic Butter Recipe
Becky Luigart-Stayner; Katie Stoddard
If you like spicy foods, add a dash of crushed red pepper.

Yield:

10 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 28 %
Fat 4.7 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 6.3 g
Carbohydrate 25.5 g
Fiber 4.9 g
Cholesterol 9 mg
Iron 3.4 mg
Sodium 289 mg
Calcium 252 mg

Ingredients

4 (1-pound) bunches kale
4 quarts water
3 tablespoons butter
1/2 cup raisins
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Preparation

Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.

Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.

Note:

Peter Berley,

November 2002
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