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Kale With Currants, Lemon And Olives

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sides gluten free nut free


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1/2 cup dried currants

4 pounds kale, tough stems discarded

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1/2 cup low-sodium chicken broth

1/2 cup pitted kalamata olives, thinly sliced

Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper

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