Kale with Hazelnuts and Currants
2 bunches curly kale, center ribs removed
3 Tbsp extra virgin olive oil
1 medium onion, cut in thin strips lengthwise
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 cup currants
1 to 2 Tbsp fresh lemon juice
1 cup toasted hazelnuts, chopped (NOTE)
Blanch kale in boiling salted water for about 3 minutes then drain and
refresh in cold water. Squeeze out excess water and chop leaves coarsely.
Heat olive oil in a large pot and add onion strips. Saute for about 4
minutes, stirring often. Add salt and pepper and continue cooking,
stirring often, until onions begin to color.
Add currants and stir for about 1 minute. Add kale and stir well. Cook,
stirring frequently, until kale is tender. Remove from heat. Stir in
lemon juice and sprinkle with hazelnuts. Serve at once.
Makes: 4 servings
Nutritional Information Per Serving: 244 cal, 21 g fat, 2 g sat/fat, 0
mg chol, 5 g protein, 11 g carb, 4 g fiber, 212 mg sodium
NOTE: To toast hazelnuts, spread on a rimmed baking sheet, toast in a
350 degrees F. oven for 5 to 10 minutes, and then rub in a towel to
remove skins.
Variation: This can also be made with cooked chestnuts, which have a
meatier texture.
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