This recipe comes from my cookbook Greens, Glorious Greens.

Serves 2 to 3

• 10–12 stems of kale, washed
• 1 tablespoon extra-virgin olive oil
• 2 cloves minced garlic
• 1/3 cup raisins
• Salt to taste
• 1/4 cup pine nuts

1. Strip the kale leaves off their stems. Discard stems and roughly chop kale. Add 4 to 6 cups water to a 10- or 12-inch skillet that has a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, approximately 6 to 8 minutes. Drain kale in a colander.

2. Using the same skillet, heat olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and raisins and sauté for 1 to 2 minutes, stirring often to prevent garlic from burning.

3. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Serve hot, topped with pine nuts.

This recipe was originally published with the article, From Farm to Table.