Kale with Currants, Lemon and Olives

Name: Kale with Currants, Lemon and Olives
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters dried currants; 118 milliliters pitted kalamata olives, thinly sliced; 2 kilograms kale, tough stems discarded; 1 Finely grated zest of lemon, plus 1 tablespoon freshly squeezed lemon juice; 118 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 12 servings Salt and freshly ground pepper; 3 Tbsps unsalted butter

You can never have too many side dish recipes, so give Kale with Currants, Lemon and Olives a try. This gluten free, primal, and vegetarian recipe serves 12. One serving contains 161 calories, 7g of protein, and 9g of fat. Head to the store and pick up currants, chicken broth, kale, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a small bowl, cover the dried currants with hot water.

Ingredients you will need

Dried Currants

Water

Equipment you will use

Bowl

Let stand until softened, about 5 minutes; drain.

Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes, then drain. When the kale is cool enough to handle, gently squeeze out any excess water. Coarsely chop the kale.

Ingredients you will need

Water

Kale

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Pot

In a large, deep skillet, melt the butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.

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Onion

Add the chicken broth and blanched kale and toss thoroughly. Cover and cook over moderate heat, stirring a few times, until the kale is hot and sizzling, about 3 minutes. Stir in the currants, olives, lemon zest and lemon juice and cook, stirring constantly, until heated through. Season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper