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Ingredients

60ml (1/4 cup) extra virgin olive oil
2 small red onions, thinly sliced
60ml (1/4 cup) white wine
185ml (3/4 cup) white wine vinegar
40g caster sugar
1 bunch kale (about 500g), chopped, stalks and all, into 2.5cm pieces
3 tablespoons currants

Method

Step 1 Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 3-4 minutes, until softened and slightly caramelised. Now add the white wine, vinegar, sugar and 1 ⁄4 cup (60ml) water and bring to the boil. Reduce the heat to medium and simmer for 7-8 minutes, until the liquid has reduced by half.
Step 2 Add the kale and currants to the pan. Add 1-2 tbs water, cover with a lid and cook for 2-3 minutes, until the kale collapses and wilts. Remove the lid and cook, stirring occasionally, for a further 5 minutes. Transfer to a platter and serve at once.

Sweet and sour braised kale

How to make Sweet and sour braised kale

Ingredients

Method