Kale a la Catalania


Kale a la Catalania

serves 4



~2 tablespoons extra virgin olive oil (Australian, Greek, or Spanish)

~1/4 cup sweet onion, minced

~2 cloves garlic, minced

~10 oz kale or baby kale*

~1/4 cup toasted pine nuts

~1/4 cup raisins

~1/2 teaspoon sea salt

~1/2 shot sherry (optional)

Note* Remove the ribs from your kale as they will be too tough in this dish. Save them for a smoothie, juice, or stew later in the week.



1) Take a medium sized pot, add your olive oil, onions, and a little sprinkle of sea salt. Stir everything together well, turn the heat up to medium, and place a top on your pot. Allow to cook for 5 minutes stirring a couple times.

2) Remove the top from your pot. Add your garlic. Cook for 1 minute stirring constantly. Now add your kale, and a little pinch of sea salt, mix together well. Return the top on your pot and cook for another 10 minute or until kale is tender.

3) Remove the top from your pot. Add your pine nuts, raisins, and sherry. Stir together well. Cook for another 5 minutes on medium or medium/high heat. Taste. Add more sea salt if desired.

4) Serve fresh with crusty bread and a little extra olive oil drizzled on top for dipping – if you like spicy, sprinkle pepper flakes on top.


As always feel free to reach out to me via the CONTACT tab above or scroll to the bottom of this page and click on the Instagram icon to follow my food journeys daily.


Much Luv, Laters


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