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21Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup pine nuts
- 2 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1/4 cup golden raisins
- 1 bunch kale (chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed, if any and discarded, greens chopped)
- 1 tsp. red pepper flakes
- 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice)
- salt
- pepper
- 7,353 kale
- 38 3/4 vegetables
- 1,705 kale
- 38 vegetables
- 23,796 kale
- 38 vegetables
- 10,127 kale
- 34 vegetables
- 9,943 kale
- 34 vegetables
- 1,643 collard greens
- 32 3/4 vegetables
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Reviews(2)
Mary T. 7 years ago
I liked this recipe. It was easy to follow and allowed me to have a tasty side dish for broiled salmon with lemongrass.
Jyotsna K. 8 years ago
Love it good side to baked salmon! Refreshing Sweet savory at the same time and of course very healthy.