I used Ruffled Kale for the dish shown in the above photo, but this recipe works equally well with Swiss Chard or collard greens. These are all nutrient rich foods which we need to include and adding tang and sweetness with oranges and raisins offers a smorgasbord of rich flavor. Topping with toasted pine nuts adds texture and more temptation for the taste buds! Other variations include using dried cranberries (think Christmas!) instead of raisins, and topping with toasted pecans or walnuts. This dish goes well with roasted chicken or pork tenderloin.
I adapted this recipe from one of the most beautiful cookbooks in my kitchen: The Tuscan Sun Cookbook by Frances and Edward Mayes. It features photographs by Steven Rothfeld that make you want to cook every recipe in the book!
Kale with Raisins and Orange Peel
1/2 cup raisins
2 Tablespoons orange liqueur (may substitute orange juice)
1 large bunch of kale
2 Tablespoons olive oil
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried orange peel. I use Penzey’s. You may use instead the peel of a fresh orange, cut into small strips.
1/3 cup toasted pine nuts.
Soak raisins for 15 minutes in orange liqueur or orange juice. Wash kale leaves, then cut or strip the tough stem ends. Slice leaves coarsely. Heat olive oil and stir in chopped onions. Cook until onions begin to turn translucent, then add kale and cook, tossing together until leaves are tender and wilted. Add orange peel, raisins, including liquid, and cook covered for 2 or 3 minutes. Top with pine nuts and serve.