Sweet And Savory Kale
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
36
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Onion (diced)2 cloves
Garlic (minced)1 tbsp
Dijon Mustard4 tsps
White Sugar1 tbsp
Cider Vinegar1.5 cups
Chicken Broth1 cup
Dried Cranberry1
Salt1 cup
Almond (sliced)Directions:
1
Heat olive oil in a large pot over medium heat
2
Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes
3
Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat
4
Stir in the kale, cover, and cook 5 minutes until wilted
5
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
6
Season to taste with salt and pepper
7
Sprinkle with sliced almonds before serving