Publisher Photo
Publisher Photo
This warm and zippy side dish features fresh kale and sweet raisins. “It tastes wonderful served hot or cold,” comments Clara Coulston from Washington Court House, Ohio.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 3 cups water
  • 2 bunches kale, trimmed and coarsely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/2 cup golden raisins
  • 1/4 cup pitted ripe olives, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Directions

In a large saucepan, bring water to a boil. Stir in kale. Cover and cook for 6-8 minutes or until almost tender; drain and set aside.
In a large nonstick skillet coated with cooking spray, cook garlic in oil for 1 minute. Stir in the raisins, olives, salt and pepper flakes; cook 1 minute longer. Stir in kale; cook for 3-4 minutes or until tender. Yield: 6 servings.
Originally published as Garlicky Kale in Light & Tasty August/September 2006, p63

Nutritional Facts

2/3 cup: 88 calories, 2g fat (0 saturated fat), 0 cholesterol, 187mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

  • 3 cups water
  • 2 bunches kale, trimmed and coarsely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/2 cup golden raisins
  • 1/4 cup pitted ripe olives, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  1. In a large saucepan, bring water to a boil. Stir in kale. Cover and cook for 6-8 minutes or until almost tender; drain and set aside.
  2. In a large nonstick skillet coated with cooking spray, cook garlic in oil for 1 minute. Stir in the raisins, olives, salt and pepper flakes; cook 1 minute longer. Stir in kale; cook for 3-4 minutes or until tender. Yield: 6 servings.
Originally published as Garlicky Kale in Light & Tasty August/September 2006, p63

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Reviews forGarlicky Kale

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Lorriloves2bake User ID: 6605901 233359
Reviewed Sep. 23, 2015

"Yummo"

MY REVIEW
jfos User ID: 2635797 154661
Reviewed May. 14, 2014

"quick and easy to make, delicious, and great as left-overs!"

MY REVIEW
dianshock User ID: 6400473 63132
Reviewed Apr. 8, 2013

"I make this recipe over and over. If my grown kids come by for a visit and there's any leftovers, they eat it up. I use green olives instead of ripe ones. the salty mixes well with the garlic and sweetnes of the raisins. Craisins work well also."

MY REVIEW
lutebruin User ID: 1376018 63130
Reviewed Apr. 26, 2010

"A delightful combination of flavors--and several immunity-boosting ingredients."

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