This deceptively simple recipe yields an unusually complex combination of flavors and textures with few ingredients. To toast hazelnuts, spread on a rimmed baking sheet, toast in a 350-degree oven for 5–10 minutes, and then rub in a towel to remove skins. This can also be made with cooked chestnuts, which add a meatier texture.
Kale with Hazelnuts and Currants
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Ingredients
- 2 bunches curly kale, center ribs removed
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, cut in thin strips lengthwise
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup currants
- 1-2 tablespoons fresh lemon juice
- 1 cup toasted hazelnuts, chopped
Instructions
- Blanch kale in boiling salted water for about 3 minutes; drain and refresh in cold water. Squeeze out excess water and chop leaves coarsely
- Heat olive oil in a large pot and add onion strips. Sauté for about 4 minutes, stirring often. Add salt and pepper and continue cooking, stirring often, until onions begin to color. Add currants and stir for about 1 minute. Add kale and stir well. Cook, stirring frequently, until kale is tender. Remove from heat. Stir in lemon juice and sprinkle with hazelnuts. Serve at once.
Recipe Notes
Nutrition Facts
Kale with Hazelnuts and Currants
Amount Per Serving
Calories 244
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Sodium 212mg
9%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
16%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 244 cal, 21g fat (16g mono, 3g poly, 2g sat), 0mg chol, 5g protein, 11g carb, 4g fiber, 212mg sodium
