Kale with Golden Raisins and Pine Nuts

Mix lemony kale with a sweet-and-spicy pine nut mixture.
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  • Total: 35 min
  • Active: 35 min
  • Yield: 4
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3 tablespoons extra-virgin olive oil

1/4 cup golden raisins

2 tablespoons pine nuts

1/2 teaspoon red pepper flakes

2 garlic cloves, sliced

2 bunches black kale, leaves and stems separated and chopped

Kosher salt

Juice of 1/2 lemon


  1. Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
  2. Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
  3. Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.