This recipe is modified from cookitallergyfree.com. This was so super yummy, quick and healthy, and something I could easily make as a side dish or for myself for lunch during the week. I really enjoyed this! Chris didn't, but he's not the biggest fan of vegetables or vinegar-y stuff. Too bad for him!
Also, according to an article I just read in Reader's Digest, research has shown that vinegar consumed with a meal lessens the glycemic affect, meaning that it keeps your blood sugar from spiking dramatically which can cause hunger shortly after you've eaten and long term weight problems. So that makes this an even BETTER side dish!
5 Minute Kale Saute
3 Tbl olive oil
2 tsp white wine vinegar
1/2 tsp sea salt
1/3 cup raisins
1 Tbl raw sesame seeds
optional: you could use sunflower seeds, slivered almonds, or pine nuts in place of the sesame seeds, and use golden raisins to mix it up.
Heat oil in medium/large skillet. Once heated, add kale and saute about 2 minutes. Once leaves BEGIN to shrink up and wilt (don't wait until they are already wilty!), add vinegar and salt. Cook another 2 minutes, stirring contantly. Stir in raisins and seeds/nuts. Serve warm.