Kale. Hated it until I was in my mid-20’s. Then I ate it when it only if I had to when it was made for me. Then one day, I couldn’t get enough of it. I still can’t get enough of it. Raw. Cooked. In things. On its own. Oh Kale, I do love you so.

My father had surgery about a year and a half ago and my mother made a very iron rich dinner the night before. The table was filled with food all fresh from the farmers’ market. Roasted leg of lamb, heirloom tomatoes with bufala mozarella and basil. German butterball potatoes, roasted and so good, I think there was leftover liver on the table too. And the kale. I don’t know where my mom thought of this, but it changed my world. When she told me to boil the kale I looked suspicious. But I did it. Oh man, this is the best. I eat an entire bunch of kale for dinner prepared this way and I’m good to go.

Kale with Onions and Raisins
1 bunch kale, destemmed
1-2 handfuls of raisins
1 small yellow onion, chopped coarsely
2 cloves garlic, chopped finely
extra virgin olive oil
kosher salt or Malden Sea Salt

Bring water to a boil in a pot. Add Kale and a dash of salt and boil just for a couple of minutes, covered. Remove with tongs and drain. Place kale in a pile on the cutting board and chop very coarsely.

Saute onion in olive oil in a large pan, add garlic. Saute until soft but not brown. Add Kale and raisins. Stir over low heat until completely mixed. Turn off heat, sprinkle with some good flaky salt, a dash more olive oil (if you’ve got good stuff not for cooking, this is the time to use it).