Makes 4 servings
Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores.
Ingredients
- 1 1/2 tablespoons lemon-infused olive oil
- 1/2 small red onion, diced
- 6 cups packed kale leaves with stems removed
- 1/4 cup white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup raspberries
- 2 teaspoons balsamic vinegar
- 1 teaspoon agave syrup
- 3 tablespoons salted, roasted cashews, chopped
Directions
- Heat the olive oil in a sauté pan over medium high heat. Add the onion and cook until soft. Add the kale, wine, salt, and pepper. Cover and steam, 3 to 5 minutes.
- While the kale is steaming, toss the raspberries with the vinegar and agave syrup.
- When the kale is soft and most of the liquid has evaporated, add the cashews and raspberries. Cook until the raspberries are heated through and serve.
