Midwest Living
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Tuscan Kale with Brown Butter, Pecans and Golden Raisins

Tuscan Kale with Brown Butter, Pecans and Golden Raisins

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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.

Source: Midwest Living

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Recipe Summary

start-to-finish:

20 mins

Servings:

6

Max Servings:

8

Nutrition Info

Tuscan Kale with Brown Butter, Pecans and Golden Raisins

Ingredients

3 tablespoons golden raisins
2 bunches Tuscan kale or curly kale, stems removed and leaves torn into 3-x3-inch pieces (about 11 ounces)
3 tablespoons unsalted butter
½ cup chopped Spiced Pecans or toasted pecans
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Nutrition Facts (Tuscan Kale with Brown Butter, Pecans and Golden Raisins)

Per Serving:

157 calories; 13 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 15 mg cholesterol; 132 mg sodium. 337 mg potassium; 10 g carbohydrates; 2 g fiber; 5 g sugar; 3 g protein; 0 g trans fatty acid; 5399 IU vitamin a; 63 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 90 mg calcium; 1 mg iron;

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