Recipe Archives->Vegetables->Kale Olives

Kale with Currants, Lemon and Olives
Servings: 12

1/2 cup dried currants
4 pounds kale, tough stems discarded
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup pitted kalamata olives, thinly sliced
Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper

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

In a large, deep skillet, melt the butter in the olive oil. Add the
onion and cook over moderately low heat, stirring occasionally,
until softened, about 7 minutes. 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.

Printable version: kale-olives.txt.