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Becky Luigart-Stayner; Katie Stoddard Photo by: Becky Luigart-Stayner; Katie Stoddard

Kale with Lemon-Balsamic Butter

If you like spicy foods, add a dash of crushed red pepper.

Cooking Light NOVEMBER 2002

  • Yield: 10 servings (serving size: about 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 28%
  • Fat: 4.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.3g
  • Carbohydrate: 25.5g
  • Fiber: 4.9g
  • Cholesterol: 9mg
  • Iron: 3.4mg
  • Sodium: 289mg
  • Calcium: 252mg

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Kale with Lemon-Balsamic Butter recipe