Kale Agrodolce

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Kale agrodolce with shallots, honey, raisins, and crunchy marcona almonds. Sweet, tangy, and a delicious new way to cook kale.

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Bring a large pot of salted water to a boil. Meanwhile, cut or tear kale leaves away from thick stems. Stack 3- 4 leaves at a time and roughly chop into bite-sized pieces. Transfer to a colander and rinse well.
Add kale to the boiling water and blanch for 1 minute. Drain and run under cold water until cool enough to handle. Squeeze dry and set aside.
Combine vinegar, honey, raisins, red pepper flakes, and 2 tbsp water in a small glass jar and stir until honey is dissolved. Set aside.
Heat olive oil in a large skillet over medium heat. Add shallots and cook until translucent, 3- 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in vinegar mixture, bring to a simmer, and cook until reduced to about 1 tablespoon, 4- 5 minutes.
Stir in kale, season with salt and pepper, and cook another 2- 3 minutes, until glossy and evenly coated.
Transfer to a serving platter, drizzle with good olive oil and sprinkle with chopped almonds. Serve hot or at room temperature.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/kale-agrodolce/