Tender Kale Delish

Russian Kale is the tender variety we grew in the Garden and used for this recipe. Any kale variety works but some have a stronger taste than others and may take more time to cook.

 

Cut Kale leaves into 2-3" pieces. 

Prepare a water ice bathe before throwing kale pieces into salted boiling water. After blanching kale for 3-5 minutes, strain the kale as you would pasta then throw the hot kale into the ice bath to stop the shoots from cooking. 

In a seperate pan, sautee shallots in a bit of nuetral oil (such as peanut) just enough to keep shallots from sticking. Throw in a few handfuls of raisins and a dash of red pepper flakes. Drain the cool kale. You may also want to squeeze gently to remove excess water. 

Toss kale, with sautee, salt (optional), olive oil and serve.