• 2 Cups Cooked Orzo Pasta (or whole wheat pasta)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Bunch Kale
  • 2 Cloves Garlic, minced
  • 1/4 Cup California Raisins
  • 1/8 Cup Balsamic Vinegar
  • 1/4 Cup Toasted Pine Nuts
  • 1/4 Cup Parmesan (regular or dairy free)


Heat olive oil in a medium skillet and add in 1 large bunch of Tuscan kale, stems removed and well chopped. Cool for 3-4 minutes, until just wilted. Add in 2 cloves minced garlic and cook for another minute, melting into the kale.  Remove from heat and stir in 1/4 cup California raisins, 1/8 cup balsamic vinegar, 1/4 cup toasted pine nuts and 2 cups cooked orzo pasta.  Season to taste with salt and pepper, adding in 1/4 cup grated regular or non-dairy parmesan as desired.


Thanks to Alex Caspero @delishknowledge for this delicious recipe!

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Raisins are fat and cholesterol free.