Appetizer Recipes

Kale with Raisins, Almonds and Ricotta

Kale with Raisins, Almonds and Ricotta



Kale with Raisins, Almonds and Ricotta

Serves: 5


1 tablespoon Napa Valley organic olive oil
1 medium organic onion diced
2 1/2 tablespoons Monari Federzoni balsamic vinegar
2 tablespoons Newmans Own organic raisins
2 large bunches organic Lacinato kale washed but not dried center ribs removed leaves sliced into 1/2 inch ribbons
2 large cloves Melissas organic garlic minced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
1/4 plus 1/8 teaspoon black pepper
2 tablespoons Gelsons Finest marcona almonds from the cheese department
1/4 cup Organic Valley whole milk organic ricotta cheese
1/8 teaspoon ground cinnamon


Heat oil in a large pot over medium heat. Add onion and cook until clear and soft, about eight minutes.

While onion is cooking, measure vinegar and raisins into a ramekin or small bowl. Cover with a paper towel and microwave on high for 60 seconds. Let stand while you prepare the rest of the dish.

Pack sliced damp kale into a large microwave safe bowl and microwave on high for two minutes. Stir and return kale to microwave for two more minutes, until it all begins to wilt.

Add garlic to onions and cook until fragrant, about 30 seconds. Add kale and kale liquid to pot and mix with onions. Cover and cook until tender and dark green, about four to five minutes, stirring often and watching that the kale does not burn. Add two tablespoons of water if the pot gets dry before the kale is tender. Season with red pepper flakes, salt and pepper and stir in raisins, vinegar and almonds. Season ricotta cheese with cinnamon and mix well. Transfer kale to a serving bowl and stir in ricotta cheese.