Rating: 4.5 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 13

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

Peter Berley
Recipe by Cooking Light November 2002

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Becky Luigart-Stayner; Katie Stoddard

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

151 calories; calories from fat 28%; fat 4.7g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.7g; protein 6.3g; carbohydrates 25.5g; fiber 4.9g; cholesterol 9mg; iron 3.4mg; sodium 289mg; calcium 252mg.
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