Getting Inventive with Kale--Add Carrots and Raisins!

I saw a recipe for something similar to this, but I didn’t have all the ingredients, and I didn’t even like some of the ingredients, so I adapted it to make it my way. It was delicious and is very autumnal looking, with the green leaves, orange carrots, and golden raisins. A fine fall dish.


Kale with Carrot Ribbons
2 large carrots
1 bunch kale, with tough stems removed
4 Tbsps. vegetable oil
1 small onion, sliced
1/3 cup golden raisins
2 cloves garlic, chopped fine
2 tsps. finely grated fresh ginger, OR 1 tsp. ground ginger
1 Tbsp. lemon juice
Salt and pepper to taste

Peel the carrots and then use the peeler to cut the carrots into long thin strips. Wash the kale and cut away the stems, then slice leaves crosswise to make strips.
In a large skillet, heat the oil over medium heat, add the onions, and cook until softened, 3 or 4 minutes, stirring frequently. Add the raisins, garlic, ginger, and about ½ tsp salt. Cook, continuing to stir, for 1 minute.

Add the carrots, kale, and about a 1/3 cup of water. Stir or turn with a spatula as the vegetables cook, about 10-12 minutes. Stir in the lemon juice and season with salt and pepper.