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.
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.
Notes
PER SERVING: 244 cal, 21g fat (16g mono, 3g poly, 2g sat), 0mg chol, 5g protein, 11g carb, 4g fiber, 212mg sodium
