Braised kale with pine nuts and currants (Kale a la Catalana) from Catalan Food: Culture and Flavors from the Mediterranean (page 88) by Daniel Olivella and Caroline Wright

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed chickpeas with spinach (Cigrons amb espinacs)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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