On the Table: Braised Kale with Raisins

I love love love green leafy vegetables (spinach, collard greens...really any of them), and as a bonus they are REALLY good for you.  I picked up some kale at the grocery store and decided to try a little twist on basic braised kale.  Raisins give this dish a great little hint of sweetness that balances out the slightly bitter kale and the nice acidic vinegar; the raisins also partially rehydrate during cooking, so the nice plump raisins provide a textural contrast to the still-somewhat-crisp kale.  To prepare:

De-stem and clean one big bunch of kale.  To get the leaves off the stems, (if you are right handed) hold the stem steady in your left hand, and pull your right hand along the stem to strip off the leaves (if you are left handed, reverse the hands in these instructions).  Put the leaves into a collander and rinse them well, and throw away any pieces that are discolored or mushy.  Tear the leaves into bite-sized pieces.  You can use a knife to cut them up, but I think it is easier to just use your hands since the leaves tear really easily. 

Finely chop three medium slized garlic cloves.  Thinly coat the bottom of a large skillet with canola oil and put it over medium heat.  When the oil gets warm, add the garlic to the pan and allow it to cook for just a few minutes, stirring frequently (garlic burns REALLY easily so be careful - if it starts to brown, turn down the heat!).  When the garlic is nice and aromatic, add the kale to the pan.  Also add 1/2 cup of apple cider vinegar, 1 cup of chicken stock (or vegetable stock, to keep the dish vegetarian or vegan), about 1/4 cup of raisins (or more, if you really like raisins!), a healthy dash of salt, and 1/4 teaspoon of cayenne pepper.  Stir the kale so all of it gets exposed to the liquid (tongs would be good for this step - just flip over bunches of the kale), and when the liquid comes to a simmer, cover the pan and turn the heat down to low.  Allow the kale to cook for about 20 minutes, or until the kale is tender but still retains some body.  Taste and adjust seasoning.

Enjoy!