If you like spicy foods, add a dash of crushed red pepper.
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
How to Make It
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.
great! not sure how much kale i had but wilted/braised it in beef broth, removed to another dish, then stirred in butter, added 1T of balsamic and lemon. had craisins on hand so used them. very tasty! had never put butter on kale before and it was nice.
Used low sugar dried cranberries instead of raisins and steamed the kale. Otherwise followed the recipe exactly. My husband hates kale and refuses to eat it. I finally convinced him to try this and he really liked it. I thought it was delicious!
I used olive oil instead of butter so I didn't brown it which may be why I didn't think it was 5 stars. This is a good solid recipe but would have been better if I had used a little less balsamic vinegar, maybe only one tbsp would be enough. Overall a very good and healthy side dish.
This was really, really good. Definitely one of the best recipes for kale I've ever tried. I steamed it instead of boiling it, like other reviewers, and it was perfect. This will become my go to kale for certain.
Yummy. Do not over cook the kale. I had two bunches of kale so I halved th other ingredients except the raisins. I put 1/3 cup of yellow raisins because I had them on hand. I used a small cast iron pot to make the butter mixture. It was a little hard to see when the butter was brown but I did not burn the butter which is easy to do. If you use 4 bunches it will make an enormous amount. Two bunches was plenty for the two of us for several days. Have made it several times. It is good unless the kale is over cooked. I would also recommend not using bagged kale because it has big stems and they are tough. If you only do four minutes then drain well or the sauce becomes watered down and loses its flavor.
A very tasty way to enjoy kale - I would use a little less balsamic and a little more butter next time, but the raisins were a wonderful partner for the leafy greens.Served with baked potatoes, cornbread, and acorn squash.
I made this as a Thanksgiving side dish and though it tasted good it was very unappetizing in appearance. It looked like something you'd dredge up from the bottom of a swamp. I think I may have over cooked it and if cooked for a shorter period of time it would have been bright green rather than mucky looking. People liked it though and it was quite a topic of conversation since no one had eaten kale before.
just made this & pure yumminessss:) i added more lemon juice & another squeeze of fresh lemon at the end. i love lemons:) i didn't have raisins but i had dried cranberries so that's what i used. i also added some red chilli pepper paste for extra spice
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