Kale With Golden Raisins And Onions 

1. 1

   Wash and trim the leaves. Peel the onion and slice it thinly into rings. Pour a thin layer of oil, say a couple of tablespoons, into a shallow pan and let the onion cook for fifteen minutes or so, until soft and sweet. It will need the occasional stir to stop it browning beyond a pale honey color.

2. 2

   While the onion cooks, squeeze the orange juice into a small bowl, add the wine vinegar, then beat in up to five tablespoons of olive oil, to give a sweet-sharp dressing. Stir in the capers and a grinding of black pepper. Steam the greens briefly.

3. 3

   Pour the blood orange dressing into the pan with the onion, shake in the golden raisins, and spoon over the leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.