Serve this versatile dish as a side for anything from roasted chicken to lasagna. Raisins add a lovely sweet note to balance kale's natural bitterness.
1 small bunch green kale, 300 grams
1 table spoon canola oil
2 medium onions, thinly sliced
¼ teaspoon salt
½ cup water
¼ cup golden raisins
2 teaspoons red-wine vinegar
Remove and discard the thick centre rib from each kale leaf. Wash kale leaves and reserve.
Heat oil in a large wide pot over medium-high. Add onions, stirring often until they soften and start to become a deep gold, 5 to 8 min. Stir in salt. Add kale, water and raisins. Stir well, then reduce heat to low, cover and cook 10 to 12 min or until kale is very tender.
Remove lid, increase heat to high and cook until most of liquid evaporates. Turn off heat and stir in vinegar. Serve immediately.
- Yield:
- servers 4
- Prep Time:
- 40 min
