Sweet And Sour Kale With Golden Raisins And Pine Nuts Food

SWEET-AND-SOUR KALE

Steps:

• Cook 1 pound chopped kale in salted boiling water until tender, 3 minutes. Drain. Add 2 tablespoons olive oil, 1 sliced red onion, 3 smashed garlic cloves and 1/4 teaspoon kosher salt to the pot. Cook over medium heat, stirring, until lightly browned, 10 minutes. Stir in 1/4 cup red wine vinegar and 1 tablespoon sugar. Add the kale and cook, tossing, 1 minute. Season to taste.

SAUTéED GREENS WITH PINE NUTS AND RAISINS

Steps:

• Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
• Sauté the garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.
• Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1 to 2 minutes for spinach to 4 to 5 minutes for collards or kale.
• Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.
• Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

SWEET AND SAVORY KALE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
• Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

GREEN KALE WITH RAISINS & TOASTED PINE NUTS

Steps:

• To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
• Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
• Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
• The raisins should be glossy and slightly puffed.
• Add kale, stir, season and saute until heated through.
• Garnish with the pine nuts and serve.

SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Steps:

• In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
• Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
• Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
• Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
• When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.