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1. Bring water to a boil in an 8-quart stock pot. Remove stems and center ribs from kale. Wash and pat dry. Coursely chop to measure 24 cups. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.
2. Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, lemon juice, and vinegar; cook 30 seconds, stirring constantly with a wisk. Pour butter mix over kale. Sprinkle with salt and pepper; toss well to coat.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 31 (54%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.2mg||3 %|
|Sodium 215.1mg||7 %|
|Potassium 71.5mg||2 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.8g|
|Protein 0.3g||0 %|
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Calories per serving: 57
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