This is a palette pleasing way to eat kale.
Ingredients
2 tablespoons olive oil
1 small onion, diced (I used a red one)
2 cloves garlic, minced
1 tablespoon Dijon mustard (don't subsitute with honey mustard, the flavor won't be the same)
1/2 tbsp honey
1 tbsp cider vinegar
1.5 cups chicken broth
4 cups torn, rinsed, and thoroughly dried kale
1/4 dried cranberries (i used raisins and it was great)
salt and pepper to taste
1/4 sliced almonds
Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens, about 5 minutes. Stir in the mustard, honey, 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 had reduced and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. (I ate it over a piece of baked chicken)
2 tablespoons olive oil
1 small onion, diced (I used a red one)
2 cloves garlic, minced
1 tablespoon Dijon mustard (don't subsitute with honey mustard, the flavor won't be the same)
1/2 tbsp honey
1 tbsp cider vinegar
1.5 cups chicken broth
4 cups torn, rinsed, and thoroughly dried kale
1/4 dried cranberries (i used raisins and it was great)
salt and pepper to taste
1/4 sliced almonds
Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens, about 5 minutes. Stir in the mustard, honey, 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 had reduced and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. (I ate it over a piece of baked chicken)
Enjoy!
