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Miscellany

Tuscan Kale with Raisins and Pine Nuts

Recipe Provided by: Sheri Castle from Creative Cooking with Sheri Castle

3 bunches (about 2 1/2 pounds) Tuscan kale (a.k.a. Cavolo Nero, Lacinato, or Dinosaur kale)
3 tablespoons olive oil
2 small yellow onions, peeled and minced
1/4 cup red wine vinegar
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pignoli (pine nuts), toasted
Salt and pepper

1.Remove and discard the stems and center ribs from the kale and shred it. Working in batches, blanch the kale in a large pot of boiling salted water for 2 minutes per batch. Transfer the blanched kale with tongs to a colander and drain well, pressing out as much water as possible.
2.Warm the olive oil in a large, heavy skillet over medium-high heat.
3.Add the onions and cook, stirring often, until tender, about 8 minutes.
4.Add the kale, vinegar, raisins and pine nuts and warm through.
5.Season with salt and pepper.
6.Serve warm or at room temperature.

Makes 6 to 8 servings