Sautéed Greens with Almonds & Currants
1/2 cup (2oz/60g) marcona almonds
1 large bunch kale
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
¼ cup (1 ½ oz/45g) dried currants
zest of 1 lemon
1. If the almonds are not already toasted, put them in a dry frying pan over medium heat. Cook, stirring constantly, until fragrant and lightly golden, about 5 minutes. Immediately pour onto a plate to cool; nuts can burn easily. Chop roughly and set aside.
2. Tear each kale leaf into 4 or 5 pieces, removing the thick spine as you go. Discard the spines.
3. In a large frying pan, heat the olive oil over medium heat. Add
the kale and a big pinch or 2 of salt. Cook until the kale is just tender, about 5 minutes, adding 1–2 Tbsp water as needed to keep the kale from drying out. Remove from the heat and stir in the vinegar.
4. Transfer to a serving bowl or individual plates and garnish with the currants, almonds, and lemon zest. Serve right away.
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