We loved this kale dish I made on Saturday. Delicious and can be made in 20 to 30 minutes.
(This recipe in original form was from the bag of Nature's Greens Kale I used)
Prep Time: Approximately 5 minutes
Cook Time: Approximately 20
Ingredients:
2 tablespoons olive oil (I used extra virgin olive oil)
1/2 medium onion-chopped (I used a white onion)
3 cloves garlic-minced (I used dehydrated garlic by
2 Tablespoons Dijon mustard (I used honey dijon dressing)
1 Tablespoon sugar
1 Tablespoon cider vinegar
1 1/4 cups chicken stock (I used chicken broth)
1 lb of clean chopped Kale (mine was a bag of Nature's Greens Kale)
1/3 cup sliced cranberries (I used light sweetened dried cranberries from the bag - but didn't have a full 1/3 cup so used what I had)
Salt and Pepper to taste
In a large stock pot, heat olive oil on medium high heat. Add onion and garlic; saute until onion softens, sirring often, about 5 minutes. Stire in ustard, sugar, cider vinegar and chicken stock. Bring to a boil on high heat. Add kale, cover, and cook 5 minutes stirring often.
Add cranberries and continue cooking on medium high heat, stirring often. The liquid should reduce by about half and cranberries will get plump in about 10 minutes. Season with salt and pepper. Sprinkle with almonds, if desired.
Serves 4 to 6 (unless you are like me and got heaping spoonfuls)
(This recipe in original form was from the bag of Nature's Greens Kale I used)
Prep Time: Approximately 5 minutes
Cook Time: Approximately 20
Ingredients:
2 tablespoons olive oil (I used extra virgin olive oil)
1/2 medium onion-chopped (I used a white onion)
3 cloves garlic-minced (I used dehydrated garlic by
2 Tablespoons Dijon mustard (I used honey dijon dressing)
1 Tablespoon sugar
1 Tablespoon cider vinegar
1 1/4 cups chicken stock (I used chicken broth)
1 lb of clean chopped Kale (mine was a bag of Nature's Greens Kale)
1/3 cup sliced cranberries (I used light sweetened dried cranberries from the bag - but didn't have a full 1/3 cup so used what I had)
Salt and Pepper to taste
In a large stock pot, heat olive oil on medium high heat. Add onion and garlic; saute until onion softens, sirring often, about 5 minutes. Stire in ustard, sugar, cider vinegar and chicken stock. Bring to a boil on high heat. Add kale, cover, and cook 5 minutes stirring often.
Add cranberries and continue cooking on medium high heat, stirring often. The liquid should reduce by about half and cranberries will get plump in about 10 minutes. Season with salt and pepper. Sprinkle with almonds, if desired.
Serves 4 to 6 (unless you are like me and got heaping spoonfuls)
No comments:
Post a Comment