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

total:

20 mins

Servings:

6

Max Servings:

8

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

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