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Kale with Lemon-Balsamic Butter
If you like it a bit spicier, add a dash of crushed red pepper.

1 bunch kale (about 1 lb.)
1 quart water
1 Tablespoon butter
2 Tablespoons raisins
2 1/4 teaspoons fresh lemon juice
2 1/4 teaspoons balsamic vinegar
1/4 teaspoons salt
1/8 tsp. freshly ground black pepper

Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop kale to measure 6 cups. Bring water to a boil in large pot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.

Melt butter in a skillet over medium high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with whisk. Pour butter mixture over kale. Sprinkle with salt and pepper and toss.