Vegan Braised Kale with Pine Nuts & Raisins (Boerenkool met Pijnboompitten)

🛒 Ingredients

• 400 g curly kale, stems removed, leaves torn into bite‑sized pieces
• 2 medium onions, thinly sliced.. 3 tbsp pine nuts
• 4 tbsp golden raisins or sultanas.. 2 tbsp olive oil
• 1 tbsp maple syrup.. 1 tbsp apple cider vinegar
• 50–80 ml vegetable broth or water.. 1 clove garlic, minced
• ½ tsp fine sea salt.. Freshly cracked black pepper
• Pinch of nutmeg (optional, lovely warm touch)

👩‍🍳 Instructions

1. 1

   Toast the pine nuts: Dry‑fry pine nuts in a large skillet over medium heat for 2–3 minutes until golden and fragrant. Watch closely — they burn very fast! Remove from pan and set aside.

2. 2

   Caramelise the onions: In the same pan, heat olive oil over medium‑low heat. Add sliced onions and cook gently for 8–10 minutes, stirring occasionally, until soft and golden brown. Do NOT rush — slow cooking brings out the sweetness.

3. 3

   Wilt the kale: Add minced garlic and stir for 30 seconds until fragrant. Add the kale leaves in batches, stirring until they begin to wilt. Pour in vinegar, maple syrup, salt, pepper, and a pinch of nutmeg. Add raisins and broth.

4. 4

   Braise gently: Cover and simmer on low heat for 5–8 minutes until kale is tender but still has a pleasant bite. It should be soft but NOT mushy. Remove lid and let any excess liquid evaporate for 1–2 minutes.

5. 5

   Finish & serve: Stir in the toasted pine nuts. Taste and adjust salt, pepper, or a splash more vinegar if needed. Serve warm — delicious on its own, with crusty bread, or alongside potatoes and grains.