1 bunch fresh kale
1 1/2 cups water
2 garlic cloves, minced
1 teaspoon olive oil
1/4 cup golden raisins
1/ cup pitted ripe olives, sliced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
Cut out and discard the thick vein from each kale leaf.
Coarsely chop kale.
In a large saucepan or Dutch oven, bring water to a boil.
Stir in kale.
Cover and cook for 6-8 minutes or until almost tender; drain and set aside.
In a large nonstick skillet coated with cooking spray, cook garlic in oil for 1 minute.
Stir in the raisins, olives, salt and pepper flakes; cook 1 minute longer.
Stir in kale; cook for 3-4 minutes or until tender.
Yield: 6 servings.