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First, remove the tough stems from the kale, and tear it into 1- 2 inch pieces. This would yield around six lightly packed cups of kale. Transfer these greens to a bowl of cold water.
Preheat the oven to 350 degree Fahrenheit. Meanwhile, in a bowl chop the walnuts and toss them with the maple syrup and a pinch of salt. Spread the nuts on a small baking pan and bake for about 10 minutes, stirring once or twice, until the nuts are lightly browned and have a toasty fragrance. Cool it at room temperature.
In a large saute pan or skillet, heat the olive oil over medium-high heat. Peep the onions and slice them in a bowl. Add the sliced onion to the pan along with 1/4 teaspoon salt. Cook for 3 to 5 minutes and stir frequently until the onion turn soft. Turn the heat to low and cook slowly for about 20 minutes stirring occasionally until the onions turn brown and soft.
Once the onions are soft, add the garlic and red chili flakes and stir for about 30 seconds until you smell the garlic. Add the raisins and again stir for about 30 seconds. Add water and stir briskly, loosing any flavourful bits from the bottom of the pan. Add 1/4 teaspoon salt and stir to combine. Bring it to a boil and cook over medium flame until the greens are tender and the water has evaporated. This should take about 10 minutes. Stir in the lemon zest.
Arrange the greens on a plate or bowl and sprinkle with maple toasted walnuts, and serve fresh.