We love kale! You can tell by the number of kale recipes we have. This one is one we like that Rebecca Katz has in her collection. As she suggests, this is like visiting the Mediterranean in a bowl.
Serving size: 4
Time: 30 Minutes
6 cups stemmed and chopped lacinato kale, in bite size pieces
2 teaspoons fresh squeezed lemon juice
1 teaspoon fresh squeezed orange juice
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon Grade B maple syrup
1/8 teaspoon freshly grated nutmeg
3 tablespoon currants
2 tablespoon extra-virgin olive oil
2 cloves minced garlic (or more to taste)
Pinch red pepper flakes
1/4 teaspoon sea salt
1 tablespoon water
1/4 cup kalamata olives, sliced
1/4 cup feta cheese
2 teaspoons fresh mint, for garnish
Put kale in a large bowl, add cold water to cover and set aside.
Put the lemon juice, orange juice, lemon zest, orange zest, maple syrup and nutmeg in a small bowl and stir to combine. Add in the currants
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes and saute until garlic is fragrant, about 30 seconds. Add kale to the pan, along with salt and 1 tablespoon of water. Saute until kale is bright green and wilted, about 4 minutes. Add the olives and currants with their soaking liquid and saute until the kale is tender, about 4 more minutes.
Remove from heat, sprinkle with feta cheese and mint. Serve immediately.
Can be stored in an airtight container in the refrigerator for up to 4 days