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1 Tbsp. Olive Oil
1 pint Apple Cider
1 pound Red Kale, stems trimmed
1/2 Onion, peeled and finely chopped
3 ounces Golden Raisins
3 ounces Walnuts
Pepper to taste
Salt to taste
In a large sauté pan over a medium flame, heat the oil until hot. Add the onions and a pinch of salt and stir occasionally. Cook until translucent, about 8 minutes. Add the kale and a pinch of salt and stir until wilted, about 5 minutes. Stir in the raisins and apple cider and bring to a boil. Season with pepper and reduce to a simmer. Cover with a tight fitting lid and braise until the kale is tender, about 15 minutes.
While the kale is braising, place a small sauté pan over medium flame until hot. While stirring continuously, dry roast the walnuts in the pan until slightly browned, about 4 minutes. Crush lightly and set aside to cool. Divide the kale between 2 plates and garnish with the walnuts.
