Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Make homemade seitan — chewy, meaty plant protein
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Make homemade seitan — chewy, meaty plant protein
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
You're reading one of recipes available free. Full library with Gastronome.
Heat saute pan over medium-high heat. Add oil. Tilt pan upwards, creating a little pool of oil at the bottom, with that portion over the flame. Oil will start to bubble when hot. Add garlic cloves and cook for 3-4 minutes or until slightly golden. When garlic is golden, place pan flat over heat and reduce to medium. Add currants, sunflower seeds, red pepper flakes and a pinch of salt. Stir to combine. When currants plump (about 2 minutes), add kale and a pinch of salt. Stir to coat kale. Kale will wilt when done (about 6) minutes. Make sure kale, currants, sunflower seeds and garlic cloves are combined well. Remove from heat. Serve hot with a lemon wedge.