Kale with Garlic, Pine Nuts, and Currants recipe! By this time of the year, my body is craving something green. If you don’t know about kale yet you need to – 1 cup raw has about 40 calories, enormous amounts of vitamin K, C, B6, and is a great source of calcium.
I say this all the time: leafy greens are freebies, with almost no calories, so much nutrition, anti-inflammatory and anti-cancer properties. The type of kale you use doesn’t matter. I usually use curly kale, which I like to use for sautés, but feel free to experiment with purple kale, lacitino kale, or any kale you would like. The point is, just try it. There is so much to love about kale!Print
Kale with Garlic, Pine Nuts, and Currants is a fun, creative way to eat your greens.
1/2 cup currants
1/2 cup pine nuts
2 tablespoons extra virgin olive oil
1 tablespoon garlic (about 3 large cloves), pressed
2 bunches kale, stem removed, chopped and rinsed
salt and pepper, to taste
1 tablespoon balsamic vinegar, or to taste
- In a cup of very hot water, place the currants and soak for about 10 minutes. Drain and set aside.
- Heat a small sauté pan on medium and add the pine nuts. Stir constantly until slightly toasted, about 2 minutes. Remove from the pan immediately.
- In a large sauté pan over medium-high heat and add the olive oil. When warm, add the garlic, currants and pine nuts and stir for 20 seconds. Add the kale, in small bunches, waiting before the last bunch wilts slightly. Add a large pinch each of salt and pepper.
- Toss together all ingredients until the kale is well wilted but still crisp. Turn off the heat and add the balsamic. Add more salt and pepper if needed and serve warm.
You can take this recipe beyond kale. Try Swiss chard, collard greens, spinach or any other dark leafy green that you like.