- 1/2 cup dried currants
- 4 pounds kale, tough stems discarded
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1/2 cup pitted kalamata olives, thinly sliced
- Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground pepper
- In a small bowl, cover the dried currants with hot water. Let stand until softened, about 5 minutes; drain.
- Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes, then drain. When the kale is cool enough to handle, gently squeeze out any excess water. Coarsely chop the kale.
- In a large, deep skillet, melt the butter in the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the chicken broth and blanched kale and toss thoroughly. Cover and cook over moderate heat, stirring a few times, until the kale is hot and sizzling, about 3 minutes. Stir in the currants, olives, lemon zest and lemon juice and cook, stirring constantly, until heated through. Season with salt and pepper and serve.
The kale can be covered and refrigerated overnight; reheat gently over moderate heat, adding a few tablespoons of chicken broth as necessary.