Tuesday, January 21, 2014

Sauteed Kale with Craisins & Pine Nuts

Sauteed Kale with Craisins & Pine Nuts

I can say with certainty that my grandmother's cast iron skillet has never seen kale.  I think she would be proud!  This was easy, sweet, nutritious, and delicious!  The combination of coconut oil, apple cider vinegar, dried fruits etc. is wonderful. Give this one a try for a healthy side dish or a vegetarian main dish.  

Sauteed Kale with Craisins & Toasted Pine Nuts
The Chef In My Head
Serves 4 as a main dish

1 medium onion, sliced thin
2 bunches of Kale, stalks removed and chopped 
2+ T coconut oil (always amazing with kale)
1/4 c craisins or mixed dried fruits
2 T cider vinegar
salt to taste 
1 tsp. dried pepper flakes (optional)
3 T pine nuts, toasted in dry skillet

Heat a large cast iron pot on medium heat and add coconut oil. Add onions and saute for a few minutes until they begin to soften. Add kale - pile it up - pour on the vinegar and then put a lid on the pan. Keep the heat low and stir often to soften up all the kale/make the onions translucent. The coconut oil should coat the leaves and help moisten things, but you can add a few teaspoons of water if it seem a little dry. After 5 minutes or so, add the craisins and some salt. Continue cooking another 5-10 minutes until kale, onions, and craisins are soft.  Toss in dried pepper flakes, if using.  Serve with toasted pine nuts on top as garnish!

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