Happy Halloween!
Daughter In The City

Sweet and Savory Kale

DSCN9444 Kale - it's good for you. But I still wouldn't have bought it at the store. Kale has always intimidated me. But we keep getting it from our farm co-op and I had to figure out how to prepare it. My first effort - simply cooked in olive oil and garlic, was not a great success. Kale is pretty bitter. I fared better with this recipe, which I found online.

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste

Heat olive oil in large pan over medium heat. Stir in onion and galic, cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries (I used Crasins, which I think are the same thing) and continue boiling, uncovered, until the liquid has reduced by about half and the cranberries have softened, about 15 minutes. Season with salt and pepper. The original recipe calls for sprinkling this with 1/4 cup sliced almonds before serving, but I didn't have any, and it tasted fine without them.

Comments

Paul

mmm... that sounds/looks delicious. Now I am sitting in my dorm room thinking of home cooking, and now I am thinking of Thanksgiving, oh boy. This is worse than going to the grocery store hungry!

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