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Black Kale (Cavalo Nero) with Raisins
By Chef Madhur Jaffrey

1 pound Kale (green)
3 tablespoons Olive Oil
1 whole Dried Red Chile
3 cloves Organic Garlic lightly crushed and peeled but left whole
3 tablespoons Thompson Seedless Raisins
2 cups Vegetable Stock

Remove the coarse stalks from the kale leaves, wash them well, and then cut the leaves crosswise into very fine strips.

Put the oil, chile, and garlic in a wide, medium pan and set over medium-high heat. The garlic will soon start sizzling. Stir until the garlic is golden on both sides. Now put in the raisins and stir once. Put in the kale and stir a few times. Put in the stock and bring to a boil. Cover, turn the heat down to low, and simmer 20-30 minutes, or until the kale is tender.

Uncover and if there is any liquid left at the bottom, turn up the heat to high and boil it away.

Taste for salt, adding as much as needed. Stir to mix.

Remove the chile before serving.

Once cooked, you may add a cupful of ricotta cheese to this dish and use it to make turnovers with any pastry dough of your choice.