Kale with Pistachios and Currants

12 November

1-2 bunches kale, center stems removed
3 tablespoons olive oil
1 medium onion, cut into thin strips lengthwise
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1/3 cup currants
1-2 tablespoons lemon juice
½-1 cup pistachios (or nut of choice, hazelnuts are great, too), chopped

1. Blanch the kale in salted boiling water for about 3 minutes; drain and refresh in cold water. Squeeze out any excess liquid and chop the leaves coarsely.
2. Heat oil in a large pot and add onion strips. Sauté for about 4 minutes, stirring often. Add salt and pepper and continue cooking, until the onions begin to color. Add the currant s and stir for about 1 minute. Add kale and stir well. Cook, stirring frequently, until kale is tender. Remove from the heat. Stir in the lemon juice and sprinkle with the nuts. Serve at once.

Serves 4-6