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Serves
Ample for 2-3 other folks (or for those that’re me, you will be capable to eat your total thing)
Author Notes
I would possibly maybe per chance well doubtlessly eat this every day. I possess created it in loads of variations, but right here is my accepted.
Historically, this dish is done with broccoli rabe and pine nuts. I cannot steadily ever earn organic broccoli rabe and pine nuts are prohibitively dear. —MsShanaRobinson
Substances
2 bunches
kale, leaves a ways off from stems and ripped into bite dimension pieces, blanched and disturbed. Excess water removed.
4-6
whole medium cloves of garlic, blanched.
3 tablespoons
additional virgin olive oil. Ample to fabricate a diminutive pool when pan is tilted.
1/4 cup
zante currants
1/4 cup
sunflower seeds-
salt, to taste
1
lemon, lower into wedges for garnish
Directions
- Warmth saute pan over medium-high warmth. Add oil. Tilt pan upwards, constructing a bit pool of oil at the bottom, with that fragment over the flame. Oil will initiate to bubble when hot. Add garlic cloves and cook for 3-4 minutes or till a bit golden.
- When garlic is golden, living pan flat over warmth and lower to medium. Add currants, sunflower seeds, red pepper flakes and a pinch of salt. Shuffle to mix.
- When currants full (about 2 minutes), add kale and a pinch of salt. Shuffle to coat kale.
- Kale will wilt when done (about 6) minutes. Be sure kale, currants, sunflower seeds and garlic cloves are combined nicely. Rob a ways off from warmth.
- Abet hot with a lemon wedge.
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