Kale with Raisins and Sherry Vinegar

Preparation info
  • Serves


    as a side
    • Difficulty


Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Kale’s vibrant, earthy flavour marries well with simple dressings. Often this is just a glug of olive oil and a generous squeeze of lemon. Here, though it’s set off by the sweetness of sherry vinegar and raisins.


  • handful of raisins
  • 200 g red Russian or curly kale
  • 2 tbsp


Soak the raisins in a cup of boiling water to plump them up while you get everything else ready.

Strip the kale leaves from the stalks if necessary, then shred them, but not too finely.

In a bowl, whisk together the vinegar and olive oil.

Remove the raisins from the water, drain