Tuscan Kale with Brown Butter, Pecans and Golden Raisins
- Makes: 6 to 8 servings
- Start to Finish 20 mins
The recipe below makes more than enough of chef Anne Kearney's Spiced Pecans for this dish. Not to worry. They're fantastic for snacking or sprinkling on salad. Tuscan kale, sometimes called dinosaur or lacinato kale, has darker, smoother leaves than curly. It also has a more tender texture.
Tuscan kale or curly kale, stems removed and leaves torn into 3-x3-inch pieces (about 11 ounces)
chopped Spiced Pecans or toasted pecans
ground black pepper
- Place raisins in a small bowl. Pour over just enough boiling water to cover the raisins. Let stand 15 minutes; drain. Coarsely chop and set aside.
- Cook kale in a large pot of salted boiling water for 1 minute; drain. Plunge kale into ice water; drain. Squeeze leaves to remove excess water.
- In a large saucepan, heat butter over medium heat just until butter begins to turn brown. Add kale. Cook until heated through. Fold in pecans and golden raisins. Season with salt and pepper.
(Tuscan Kale with Brown Butter, Pecans and Golden Raisins)Servings Per Recipe 6, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 63, iron (mg) 1, calcium (mg) 90, Potassium (mg) 337, sodium (mg) 132, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 19, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 5, carb. (g) 10, sat. fat (g) 4, chol. (mg) 15, Fat, total (g) 13, cal. (kcal) 157, vit. A (IU) 5399, pro. (g) 3, sugar (g) 5, fiber (g) 2, Trans fatty acid (g) 0