Name: Pan-Steamed Kale with Raisins and Almonds
Total time: 25 min
Ingredients: 1 cup chicken broth; 3 tablespoons extra-virgin olive oil, divided; 1 1/4 pounds curly kale, stemmed and cut into 2-inch pieces (14 cups); 1/4 cup golden raisins; 1/4 teaspoon garam masala; 1 teaspoon lemon juice, plus extra for seasoning; 2 tablespoons slivered almonds, toasted

Why This Recipe Works

For a quick-cooking side dish that highlights kale's bold flavor while achieving a tender but not sodden texture, we use a hybrid method: We first steam the leaves in a small amount of chicken broth. Once the kale is just tender, we remove the pot lid and cook off the excess liquid, then briefly sauté the kale with a few flavorings that accent but don't overpower its natural earthiness.

Before You Begin

Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.

Instructions

Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.

Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.