Recipe File: Fall Foods

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EATING IN
Kale With Raisins and Toasted Pine Nuts

INGREDIENTS
» 1/4 c toasted pine nuts
» 3/4 lb kale (about 6 cups)
» 2 c water
» 2 TBSP olive oil
» 2 garlic cloves, minced
» 1/3 c raisins
» salt, to taste

PREPARATION
» 1. Wash and strip kale. Bring water to a boil in a 10- to 12-inch skillet that has a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally until tender, approximately five minutes. Remove and drain.
» 2. After patting skillet dry, heat olive oil and sautee garlic for 15 seconds. Add raisins and sautee for 30 seconds to
one minute, stirring constantly to prevent browning or burning. Raisins should be glossy and slightly puffed.
» 3. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Garnish with pine nuts.
(Adapted from "Greens Glorious Greens" by Johnna Albi and Catherine Walthers)

Kale With Bacon, Raisins and Asiago

INGREDIENTS
» 1 lb kale
» 1 lb bacon
» 1/2 c minced onion
» 1/2 c thinly sliced Asiago cheese
» 1/4 c raisins

PREPARATION
» 1. Wash and chop kale. Cut the bacon into small pieces and cook slowly in a skillet. When the bacon is crisp, remove it but leave the fat in the pan. Add the chopped onions to the pan and sautee in the bacon fat.
» 2. Add the kale to the pan and cook until it is wilted. When finished, move from the pan into a bowl. Add raisins and cheese and toss well.
(From Tim Hayes and Tom Coen, Whole Foods)