Waiting to Ex-kale

Queen of the Castle (that’s you), meet King of Vegetables. Kale, a satisfying earthy-tasting cabbage, is packed with antioxidants, beta-carotene, vitamin K, C, and lutein. It’s in season practically year-round, and Waianae’s Ma‘o Farms grows a handful of organic varieties ripe for preparing.  

Not exactly queen of the kitchen? Fear not. Just follow this simple recipe from Town Chef Ed Kenney for his most popular side dish, and no one will be the wiser.

Town’s Sautéed Kale with Garlic, Raisins, and Pine Nuts2 Tbs. extra virgin olive oil
2 garlic cloves (sliced thin)
1/2 cup raisins or currants (rehydrated in warm water for 20 min.)
1/2 cup pine nuts (toasted)
1 lb. Ma‘o Farms kale (de-stemmed and roughly chopped)
1/2 tsp. lemon juice
pinch of red chili flakes
salt and pepper to taste

Method:  

1. Heat olive oil over medium heat in large sauté pan until the oil shimmers.
2. Sauté garlic until it just begins to brown. 
3. Add kale, raisins, and pine nuts, and move around the pan so kale wilts evenly.  
4. After 30 seconds or so, season with salt, pepper, chili flakes & lemon juice.
5. Cook until kale is tender: 30 seconds to 2 minutes (some varieties, like lacinato, take longer)  
6. Remove from pan so kale doesn’t keep cooking.

Serve:

This dish is versatile. Serve it as a side dish with nearly any entrée; tossed with pasta and grated cheese; as bruschetta topping or in a baked quiche.

Prepared for you at Town, 3435 Waialae Ave. #103 , Honolulu . 808.735.5900.

Ma‘o Farms produce is available on O‘ahu at the KCC Saturday Farmer’s Market, 4303 Diamond Head Rd.; Kokua Market, 2643 S. King St., 808.941.1922; Down to Earth, 2525 S King St., 808.947.7678; Tamura Superette, 86-032 Farrington Hwy., Waianae, 808.696.3321; ‘Umeke Market, 4400 Kalanianaole Hwy., 808.739.2990