Chef Madhur Jaffrey
Black Kale (Cavalo Nero) with Raisins
Category
Side Dish
Servings
4 servings
Prep Time
20 minutes
Cook Time
40 minutes
Author:
Chef Madhur Jaffrey
Ingredients
-
1 pound Green Kale
-
3 tablespoons Olive Oil
-
1 whole Dried Red Pepper
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3 cloves Organic Garlic, lightly crushed and peeled but left whole
-
3 tablespoons Thompson Seedless Raisins
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2 cups Vegetable Stock
-
Salt
Directions
Remove the coarse stalks from the kale leaves, wash them well, and then cut the leaves crosswise into very fine strips.
Put the oil, pepper, 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 pepper before serving.
Recipe Note
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.
Filed in:
Black Kale (Cavalo Nero) with Raisins,
Dried Japones Peppers,
Dried Red Pepper,
Kale,
Organic Garlic,
Organic Kale,
Side Dish,
Thompson Seedless Raisins
