Tuesday, 20 April 2010

Sweet And Savory Kale

I was inspired by an appetizer side dish from local Spinnakers pub.....soooo good. I never think to purchase kale, but every time I eat it I rather enjoy it. So I quick trip to my favorite Red Barn Market to stock up on fruit and veggies, and what do I find.....Kale.

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white 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
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, 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, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Hehehe, sorry Regan.....I'm back....it's greens time again :)


The Well Loved Life said...

Yay Mical! This looks good and I just happen to have a bundle of kale wilting in my fridge. Dinner for tonight. Hope you are feeling better.

Dave Shishkoff said...

You had me until the chicken broth! ;)

A tip: leave the kale out until closer to the end, should be a bright green, much better that way!

Kale is one of my favorite foods. =)

If you've got any room for a garden, kale is awesome, it pretty much grows like a weed once settled in.