Stephanie & Tony’s Table: Red Kale
1 bunch red kale leaves
1/2 cup golden raisins
1 fennel bulb
1/2 cup pecans
1 tbsp. extra virgin olive oil
Blanch the kale leaves in boiling salted water until soft, then saute with oil and fennel for a few minutes before adding raisins, pecans and serve.
NOTE: Prep times can vary by equipment