Kale or other greens. This can be eaten warm, or at room temperature. It makes a good topping for bruschetta or pizza. You can also make this raw, if you like. Toss the kale (lacinato or dino is the best kale to eat raw, followed by red russian kale–curly kale is for the hardcore) with the olive oil and let sit for an hour or so, then toss with the remaining ingredients. To toast pine nuts, put in a small skillet over low heat until starting to brown, stirring frequently.
1 bunch kale, washed, stemmed, coarsely chopped
2 T extra-virgin olive oil
1/2 c red onion, chopped
2 garlic cloves, peeled, chopped
2 T lemon juice
salt and pepper, to taste
1/4 c raisins
1 t lemon zest
1/4 c pine nuts, toasted
additional extra-virgin olive oil
1 c crumbled feta cheese
1. In a large skillet or saucepan, heat oil over medium-low heat. Add onion and garlic, and sweat for about 5 minutes, until soft, but not brown. Add kale, in handfuls, until wilted down some. Add lemon juice, toss everything together, then cover and cook for 5 minutes or so, stirring occasionally, until the kale is almost tender, or to your liking. Add raisins, stir, cover again, and cook for an additional 3 minutes or so.
2. Remove from heat, add lemon zest and pine nuts, tossing to combine. Allow to cool to lukewarm, then dress with a splash or two of extra-virgin olive oil. Taste, adding more lemon juice and salt and pepper, if you like. Transfer to a serving bowl, or not, sprinkle with crumbled feta, and add another splash of olive oil. Serve.