With a unique topping, this cobbler has the exact same flavor as your grandmother’s! Any other kind of fruit can be used in this recipe with amazing results. To decide how much sugar has to be added to fresh fruit, like with any recipe that calls for it, you must first taste it.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- ¼ cup pine nuts
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 pound baby kale
- salt and ground black pepper to taste
- ¼ cup golden raisins
Instructions
- Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
- Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
- Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.
Reviews
Nice change in flavors. I had to use spinach and it only served 2 or 3 at best.
Love the sweetness of the raisins with the bitterness of the kale and the extra little crunch and nutty flavor from the pine nuts… yum! Will definitely make again!
I changed a few things in this recipe, so some might not consider this having made the actual recipe, but here it goes– Substitutions, using what I had at home: walnuts for pine nuts; dried cherries for raisins; and I threw in some asparagus for the extra veggie and fiber. The combination of ingredients was not what I’d put together, but the flavors worked really well. I had it with brown rice and baked salmon. 🙂
This was very good and easy to make. You can put various different herbs in this side dish and season according to your taste. It is a keeper.
I thought it was pretty good but the kale (it only came in an 11oz box) was bitter so I had to change the recipe a bit and everyone loved it. First, I had to SLOWLY caramelize the onions taking over 15 minutes, not 5 minutes. Second, I needed more golden raisins (1/3 1/2 cup loosely packed)to offset the bitterness of the kale and I soaked them in 2 tbsp of hot water first. I also added more pine nuts (1/3 cup).
A yummy recipe. I substituted dried apricots diced for the raisins and added 1/3 cup diced shitake mushrooms. Even better!
I omitted the golden raisins because I’ve never liked them but otherwise followed the recipe and it was great! Both my husband and I loved it!