Tuscan Kale (Cavolo Nero) with Pine Nuts and Raisins

Directions

• Tear the leaves of the kale off the woody stalks, and place in a roasting pan.
• Massage in 1 tbsp of the olive oil, trying to ensure that all the leaves have a little oil on them.
• Spread out on the pan and sprinkle with some salt.
• Place in a hot oven (190 degrees). Watch it carefully for about 3 – 5 minutes until the edges are crispy.
• In the meantime, heat the other tbsp of olive oil, and sauté the garlic.
• Once cooked, throw in the raisins, and let them cook through a little – they will puff up somewhat – and then add the pine nuts. Remove from the heat.
• Place the kale in a warmed serving bowl, and then place the raisin mix over the top.
• Serve!