GLUTEN COURT

Kale with Nuts and Raisins

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Kale with Nuts and Raisins' — USDA SNAP-Ed Connection / MyPlate Kitchen, credited to USDA ChooseMyPlate (public domain, federal). No changes; naturally gluten-free.

Chopped kale is quickly cooked with garlic in a frying pan, then tossed with toasted nuts and raisins for a bright, slightly sweet side. Distinct from the pool's Kale Chips: a sautéed side dish, not a crisped snack.

Category: SidesServes: 5Time: 15 minComplexity: 1/5

Why this complexity: naturally gluten-free; quick stovetop side.

Ingredients

  • 1/4 cup chopped nuts (such as walnuts)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 4 cups kale, stems removed and chopped (1 bunch)
  • 1/2 cup raisins
  • Salt (optional, to taste)

Method

  1. Heat the oven to 350°F. Spread the nuts on a baking sheet and toast for 5 minutes.
  2. Heat the oil in a frying pan over medium heat.
  3. Add the garlic and kale to the pan and cook for 4 minutes.
  4. Add the raisins and toasted nuts and cook for 1 minute more.
  5. Add salt to taste, if using, and serve.

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