Kale with Pine Nuts and Currants

Adapted from Clean Food by Terry Walters

This kale recipe has a light, delicate flavour. The currants and pine nuts make the dish.

1/3 cups currants

2 Tbsp. extra virgin olive oil

2 garlic cloves, minced

1/2 red onion, diced

1 large bunch of kale

4 dashes ume plum vinegar

1/4 cup toasted pine nuts (or pumpkin seeds)

1. Simmer the currants in water for 3-4 minutes until plump and drain.
2. Saute the garlic and onion in the oil until soft.
3. Steam the kale for about 10 minutes.
4. Toss all the ingredients together.
5. Salt and pepper to taste if desired.