Kale With Garlic And Raisins

• 1 cup golden raisins
• 1 cup warm cider
• 2 bunches kale
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and freshly ground black pepper
• 2 tablespoons cider vinegar

1. Place the raisins in the cider and allow to soak about 10 minutes.
2. Meanwhile, rinse and drain the kale.
3. Remove any very heavy stems, and chop the kale coarsely.
4. Heat oil in a large, heavy skillet.
5. Add garlic and saute over medium heat until barely golden.
6. Add the kale and stir-fry over medium heat until it begins to wilt, about five minutes.
7. Stir in the raisins and the cider.
8. Reduce heat to low.
9. Cover and cook until the kale is just tender, about five minutes longer.
10. Season to taste with salt and pepper, and stir in the cider vinegar.
11. Serve at once or set aside for up to 30 minutes, then reheat briefly before serving.

golden raisins, warm cider, bunches kale, olive oil, garlic, salt, cider vinegar

Taken from cooking.nytimes.com/recipes/443 (may not work)