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+ servings

Kale with Raisins & Pine Nuts

This simple kale recipe makes for a delicious and nutritious side dish for a roast or can make for light meal in itself.
Course Sides
Cuisine American
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Servings 6 serving


  • 1 bunch kale
  • 1/3 cup raisins
  • dry vermouth
  • 2 tablespoons olive oil
  • 1/3 cup pine nuts
  • lemon juice


  1. Put the raisins in a small ramekin and cover with vermouth. Let this sit until the raisins are plump and there is little to no liquid remaining.
  2. Strip the kale leaves from the tough stems by holding the stem and pulling the leaves away along the stem with your other hand. Tear the kale into bite sized pieces. Thoroughly wash the leaves.
  3. Heat a large sauté pan over medium high heat until very hot. Add the olive oil, then add the pine nuts. Fry the pine nuts until they are golden brown and fragrant. Add the kale, then drain the raisins and add those too. Turn down the heat to medium low, cover and cook for 5 minutes. Remove the lid, salt and pepper the kale to taste, then continue frying until the kale is tender enough to eat, but not mushy.
  4. Remove the kale from the heat and give it a squeeze of lemon juice for a little zing.