Kale with Currants, Lemon and Olives

1. 1

   In a small bowl, cover the dried currants with hot water.

2. 2

   Let stand until softened, about 5 minutes; drain.

3. 3

   Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes, then drain.

4. 4

   When the kale is cool enough to handle, gently squeeze out any excess water.

5. 5

   Coarsely chop the kale.

6. 6

   In a large, deep skillet, melt the butter in the olive oil.

7. 7

   Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.

8. 8

   Add the chicken broth and blanched kale and toss thoroughly.

9. 9

   Cover and cook over moderate heat, stirring a few times, until the kale is hot and sizzling, about 3 minutes.

10. 10

    Stir in the currants, olives, lemon zest and lemon juice and cook, stirring constantly, until heated through.

11. 11

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.