Kale
I've lost track of which days I made what but this is a good recipe for kale that I want to post. Arthur said its even better the next day. I didn't get to find out--he ate all the leftovers which is a good sign.
Sweet and Savory Kale
(adapted from Allrecipes.com)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon cider vinegar (balsamic vinegar would probably be good too)
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale (exact amount doesn't matter)
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, 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, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes or until the kale is tender. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Sweet and Savory Kale
(adapted from Allrecipes.com)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon cider vinegar (balsamic vinegar would probably be good too)
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale (exact amount doesn't matter)
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, 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, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes or until the kale is tender. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
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