Kale with toasted pine nuts, currants and spice oil

Heidi Scheifley takes kale to a whole new level in this recipe from Hollyhock Garden to Table cookbook.

Kale in the garden at Hollyhock
Hollyhock Garden to Table cookbook

Kale with Toasted Pine Nuts, Currants and Moroccan Infused Spice Oil

Dressing up kale with a little olive oil and garlic is usually all we need, but this slow simmering infusion of Morrocan spices has us hooked. Accented with little bursts of sweet currants and rich toasted pine nuts, this kale is going to strut its stuff straight onto your dinner table. 

Serves 4
vegan, gluten free

Moroccan Infused Spice Oil

  • ¼ cup olive oil
  • 1 bay leaf
  • 1 tbsp lemon zest
  • 2 tsp granulated garlic
  • 1½ tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • ¼ tsp ground cloves
  • ¼ tsp cayenne pepper
  • 1 lb kale
  • 2 cloves garlic, minced
  • 1⁄3 cup pine nuts
  • 1⁄3 cup currants
  • 1 lemon wedge

Gently heat oil in a small skillet over low heat.

Add remaining ingredients for the spice oil and simmer over very low heat for 20 minutes. Strain and set aside. 

Strip kale leaves off stalks and coarsely chop leaves. Bring a large pot of salted water to a boil and cook kale for 5 minutes. Drain. 

While kale is cooking, toast pine nuts in a dry skillet over low heat until golden brown. Remove from pan and set aside. 

In a large skillet, heat 2 tbsp of the spice oil over medium heat. Add garlic and currants and sauté for 1–2 minutes. Add kale and stir to coat in oil. Sauté for 1–2 minutes until kale is heated.

Garnish with pine nuts and drizzle with a squeeze of lemon and more oil if desired. Season with salt and pepper.

Recipe from the Hollyhock Garden to Table cookbook, available here.

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