Bitter/winter greens are popular in the culinary world today. The inspiration for this dish was to cook them in a new way that offered more depth of flavor. The balance of tangy Spanish black olives with sweet raisins and dried tomatoes is a gorgeous combination with any type of bitter/winter green. This version uses kale, but beet, turnip or collard greens could be substituted. The braised kale is served as a side dish with aged Manchego, but it could also be a tapa served with crusty bread.

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