Once cooked, you may add a cupful of ricotta cheese to this dish and use it to make turnovers with any pastry dough of your choice. You may also serve this as a topping for mashed or baked potatoes.

1 bu Dino Kale
2 tablespooons olive oil
1 whole dried hot red chile
2 garlic cloves, lightly crushed and peeled but left whole
3 Tbs raisins
2 cups vegetable stock
Salt

Remove the coarse stalks from the kale leaves, wash them well, and then cut the leaves crosswise into very fine strips. Put the oil, chile, and garlic in a wide, medium pan and set over medium-high heat. The garlic will soon start sizzling. Stir until the garlic is golden on both sides. Now put the raisins and stir once. Put in the kale and stir a few times. Put in the stock and bring to a boil. Cover, turn the heat down to low, and simmer 20-30 minutes, or until the kale is tender. Uncover and if there is any liquid left at the bottom, turn up the heat to high and boil it away. Taste for salt, adding as much as needed. Stir to mix. Remove the chile before serving. Serves 2-4.

Modified from World Vegetarian, by Madhur Jaffrey.