Recipe of the Month: Kale Catalana

1 bunch kale (cut up)
1/3 cup pine nuts or sunflower seeds (toasted)
6 garlic cloves (minced)
1/3 cup raisins
2 T. olive oil
1 T. tamari
2 T. lemon juice
1/4 cup water

In a large sauce pan, sauté the garlic in the olive oil for 2 minutes. Put the garlic in a dish and set aside. Put the raisins in the sauce pan, then put the kale on top of the raisins. Add the 1/4 cup water, cover and cook for 7 minutes. Then uncover and pour the garlic over the kale. Add the tamari and lemon juice. Stir and cook for 5 more minutes uncovered.

 
Add the toasted pine nuts or sunflower seeds last, then serve warm.

 

Valerie Wilson

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About the writer: Valerie Wilson

Valerie Wilson is a chef, author, counselor, and host of "Healthy Cooking with Macro Val" on BMSRadio. She teaches macrobiotic, vegan cooking classes in Westland, Mi.

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