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Yield
Serves 4 (serving size: about 1 cup)
Photo: Randy Mayor; Styling: Claire Spollen 

How to Make It

Sauté shallots in olive oil in a Dutch oven over medium-high heat 4 minutes; add raisins and pecans to pan, and cook 1 additional minute. Add kale; cook 3 minutes or until kale wilts. Season with salt and pepper.

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