This recipe is a great introduction to kale and makes a delicious side dish or light dinner. It works well with a simple grilled steak or piece of grilled fish and squeeze of lemon.
1/4 cup toasted pine nuts
3/4 pound kale (about 6 cups, chopped)
2 to 3 cups water
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/3 cup raisins salt to taste (or use sliced apple)
1. Wash kale and strip the leaves off the stalks. Discard stalks and roughly chop kale. Bring water to a boil in a 10″-12″ skillet (or stock pot) that has a lid. Add kale and cook, covered, over high heat, stirring occasionally until tender (about 8 minutes). Remove and drain, saving the cooking liquid to drink, if desired.
2. Rinse out and dry skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and raisins and saute for 1-2 minutes until garlic is fragrant and raisins are glossy and slightly puffed. Stir constantly to prevent garlic from browning or burning.
3. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Serve hot, garnish with the toasted pine nuts.
Wellness Quick Tip
Healers have used the prickly milk thistle plant to treat liver ailments for more than 2,000 years. Also a potent antioxidant, the versatile milk thistle extract helps prevent free radicals from damaging cells throughout the body, especially in the liver, stomach, and intestines. Milk thistle helps process alcohol through the liver and so if you must have a drink or two give your liver a helping hand and take some milk thistle. My preferred brand is Flordis – Legalon.