1/4 c slivered almonds
2 lbs. fresh kale, rinsed, stems removed, and leaves chopped (20 cups)
1/2 c water
1/2 c apple juice
1/4 c golden raisins
2 T butter or margarine
1. Toast the almonds in a large skillet over medium heat for 7-8 minutes, stirring often. Scrape into a small bowl.
2. Add the kale and water to the skillet. Cover and cook for 4-5 minutes, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated.
3. Stir in the apple juice and raisins. Cook uncovered for 2 to 3 minutes, stirring often, until the apple juice is almost evaporated. Remove the skillet from the heat and stir in the butter, then almonds. Serve right away.
*Kale is a great source of calcium, potassium, and vitamins A and C. The apple juice and almonds of this recipe really tone down the flavor of the kale, which is a good thing in my opinion! 🙂
–The Women’s Day Cookbook pg. 416