Ingredient Challenge Monday – Lemony Kale with Raisins and Pecans Over Grits

In a large saute pan over medium heat, drizzle about a Tablespoon of olive oil and add pecans. Stir around for a few minutes until they just start to brown and you start to smell them. Remove from the pan and set aside in a bowl.

Add 1/2 cup chicken broth to the pan and then turn the heat up to medium-high. Add the kale, and cook until almost completely wilted, turning with tongs to cook evenly.

While the kale is cooking, add 2 cups of chicken broth and the cornmeal to a sauce pan on high. When it just starts to boil, cover and turn the heat down to low. Simmer, stirring occasionally until thickened, about 5-8 minutes. Watch it though, this cooks fast and can scald very easily. Remove from heat, then stir in the parmesan. Salt and pepper to taste.

To the kale add the raisins, nuts and lemon juice. Toss with tongs, and simmer until all liquid is absorbed – about 10-15 minutes.

Ladle some grits in a serving bowl, and top off with the kale mixture.