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Kale With Lemon Balsamic Butter

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“Cooking Light 2003”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes.
  2. Drain well; place kale in a bowl.
  3. Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned.
  4. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.

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