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Stephanie & Tony’s Table: Red Kale

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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

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