I was recently sent The Leafy Greens Cookbook by Kathryn Anible. It’s filled with 100 creative and flavorful recipes starring kale, chard, spinach, bok choy, collards, and more. I found it to be informative about different types of greens and I have bookmarked several recipes that I can’t wait to make. I love the cookbook but do wish there were photos to accompany the recipes. I adapted this recipe to use what I had on hand which was kale instead of Swiss Chard, craisins instead of raisins, and by adding minced garlic.
I am trying to incorporate kale into our meals as often as possible by serving it as a side dish or in soups and pastas. I am hoping if I feed it to my husband and children enough, they will soon love it as much as I do. While both of my kids ate this kale, they weren’t that thrilled with it. They both liked the craisins and pine nuts in it but my son wasn’t happy about the onions. My husband and I both liked it a lot and thought the combination of flavors and textures was delicious. It paired nicely with the corn and chicken I served for dinner.
Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.
Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.
Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.