Ingredients
| Quantity | Ingredients |
|---|---|
| 4 (1 pound) | bunched kale |
| 4 quarts | water |
| 3 tbsp | butter |
| 1/2 cup | raisins |
| 3 tbsp | fresh lemon juice |
| 3 tbsp | balsamic vinegar |
| 3/4 tsp | sea salt |
| 1/4 tsp | freshly ground black pepper |
Directions
Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.
Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.
Yields 10 servings (about 1 cup each)
CALORIES 151 (28% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 0.7g); IRON 3.4mg; CHOLESTEROL 9mg; CALCIUM 252mg; CARBOHYDRATE 25.5g; SODIUM 289mg; PROTEIN 6.3g; FIBER 4.9g
Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.
Yields 10 servings (about 1 cup each)
CALORIES 151 (28% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 0.7g); IRON 3.4mg; CHOLESTEROL 9mg; CALCIUM 252mg; CARBOHYDRATE 25.5g; SODIUM 289mg; PROTEIN 6.3g; FIBER 4.9g
Source: www.cookinglight.com