A mother I worked for several years ago found this recipe for kale on the Cooking Light website. I have made a few changes and it has become a consistent favorite for both children and adults. I have replaced the raisins with a smaller amount of currants to reduce the sugar content. They still add an element of sweetness.

I like to use the whole leaf and stem as much as I can when cooking greens. The stem adds a lot nutritionally and cutting it into small pieces makes it a lot more tender.

Lemon Kale

1 bunch kale, washed
2 tsp olive oil
pinch of sea salt
2 Tbsp dried currants
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp balsamic vinegar

1. Separate the kale leaves from the stems. Chop the leaves into bite size pieces. Chop the stems into 1/4 inch circles.

2. Bring a pot of water to boil on medium heat. Place a large handful of the kale and stems in the water. Cook until kale turns bright and is tender. I usually taste it every 10 seconds or so. It could take as little as 20 seconds, but sometimes takes a little longer. Remove from the water and spread onto a plate to cool. Repeat with rest of kale. When the kale is cool, squeeze it gently to get some of the excess liquid out.

3. Gently heat the oil in a large cast iron or stainless steel skillet. Add the lemon juice, currants, balsamic vinegar and sea salt. Let simmer gently for a minute or two so the currants soften and soak up the flavors. Remove from heat.

4. Add the kale to the lemon and currants and stir. Yum!