I got this idea from a Sicilian recipe that called for pine nuts and raisins. I didn’t have either one but I did have currants and walnuts.
This sauteed kale dish is infinitely (well, nearly infinitely) substitutable. If you don’t have currants, try raisins, dried cranberries or some other diced dried fruit. Don’t like walnuts? Use pecans, pine nuts or even sunflower or pumpkin seeds. And if you want to sub out the kale, there’s always chard, collards, beet greens or some other hearty leafy veg.
My kale of choice is Lacinato, or dinosaur kale. It’s darker and less curly than your garden-variety kale and it’s also milder and less tough than regular kale (I don’t bother removing the ribs either). Its leaves are long and pointed (and make great kale chips) and a very dark green, which means it’s loaded with nutrients. The sweet currants and balsamic vinegar offset the earthiness of the kale and make a great side dish for just about anything.