{"id":995,"date":"2009-01-29T19:20:47","date_gmt":"2009-01-30T03:20:47","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=995"},"modified":"2009-01-29T19:20:47","modified_gmt":"2009-01-30T03:20:47","slug":"tuscan-kale-with-raisins-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2009\/01\/tuscan-kale-with-raisins-and-pine-nuts\/","title":{"rendered":"Tuscan Kale with Raisins and Pine Nuts"},"content":{"rendered":"<p>Recipe Provided by: Sheri Castle from Creative Cooking with Sheri Castle<\/p>\n<blockquote><p>\n3 bunches (about 2 1\/2 pounds) Tuscan kale (a.k.a. Cavolo Nero, Lacinato, or Dinosaur kale)<br \/>\n3 tablespoons olive oil<br \/>\n2 small yellow onions, peeled and minced<br \/>\n1\/4 cup red wine vinegar<br \/>\n4 tablespoons raisins, plumped in hot water and drained<br \/>\n4 tablespoons pignoli (pine nuts), toasted<br \/>\nSalt and pepper\n<\/p><\/blockquote>\n<p>1.Remove and discard the stems and center ribs from the kale and shred it. Working in batches, blanch the kale in a large pot of boiling salted water for 2 minutes per batch. Transfer the blanched kale with tongs to a colander and drain well, pressing out as much water as possible.<br \/>\n2.Warm the olive oil in a large, heavy skillet over medium-high heat.<br \/>\n3.Add the onions and cook, stirring often, until tender, about 8 minutes.<br \/>\n4.Add the kale, vinegar, raisins and pine nuts and warm through.<br \/>\n5.Season with salt and pepper.<br \/>\n6.Serve warm or at room temperature.<\/p>\n<p>Makes 6 to 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Provided by: Sheri Castle from Creative Cooking with Sheri Castle 3 bunches (about 2 1\/2 pounds) Tuscan kale (a.k.a. Cavolo Nero, Lacinato, or Dinosaur kale) 3 tablespoons olive oil 2 small yellow onions, peeled and minced 1\/4 cup red wine vinegar 4 tablespoons raisins, plumped in hot water and drained 4 tablespoons pignoli (pine [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-995","post","type-post","status-publish","format-standard","hentry","category-miscellany"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=995"}],"version-history":[{"count":3,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/995\/revisions"}],"predecessor-version":[{"id":998,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/995\/revisions\/998"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}