Cooking for a Cause: Kale with Raisins

Servings: 6

Cooking Time: 25 minutes

This “Kale with Raisins” recipe was created by the Jewish Family & Children’s Services. Making this recipe is a great way to get some MyPlate food groups into your meal.  It provides vegetables, fruits and lean protein to a meal, all in this side salad option.  By adding raisins to the kale, it makes a healthy way to add sweetness and make every bite delicious. Try this as a side dish to tonight’s dinner and everyone is sure to be asking for more!

Nutrition Analysis Per serving: 130 calories; 6g fat (0.5g saturated, 0g trans); 0mg cholesterol; 105mg sodium; 17g carbohydrate (3g dietary fiber; 0g sugar); 5g protein. Vitamin A 410%, Vitamin C 270%, Calcium 20%, Iron 15% Daily Value.

Cost Per serving: $0.99

Yield: 6 servings

Serving Size: 2 cups

Total Time: 25 minutes


  • 12 cups chopped kale (about 3 bunches)
  • 2 tablespoons walnuts, chopped
  • 1½ tablespoons canola or olive oil
  • 3 cloves garlic, chopped
  • ¼ cup water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons raisins, chopped


  • Wash kale well and trim tough stems. Pile several leaves together and slice into ribbons about 1 inch wide.
  • Heat a large, dry skillet and toast chopped nuts for 3-5 minutes until fragrant, stirring frequently. Set aside to cool.
  • Heat oil in same skillet and sauté garlic for 1 minute until soft (do not brown). Add kale ribbons and ¼ cup water and cover. Cook over medium heat until soft, 10 to 15 minutes, adding more water if necessary.
  • Add salt, pepper, nuts and raisins and stir to combine. Allow remaining liquid to evaporate. Serve.
  • Enjoy!