Not sure why I wasn’t excited to see kale in our box this week. However, when I found this recipe from allrecipes.com, I got more excited. I like just about anything with dried cranberries. Commercially dried cranberries have added sugar, so I decided to eliminate it. I decided to use balsamic vinegar to make it a little more savory, and added feta cheese for “pop.” This was so good, my husband and I each ate 3 servings!
- 2 tablespoons olive oil
- 1 spring onion, diced (if you can't find a spring onion, substitute a shallot)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Balsamic vinegar
- 1½ cups chicken broth
- 1 bunch kale, stemmed, torn, and rinsed
- ¼ cup dried cranberries
- pepper to taste
- ¼ cup coarsely chopped walnuts, toasted
- ¼ cup crumbled feta cheese
- Heat oil in large skillet or Dutch oven over medium heat. Saute onion and garlic until onion softens and becomes translucent, about 3-5 minutes.
- Add mustard, Balsamic vinegar, and chicken broth, bring to boil over high heat. Stir in kale. Cover and cook until kale is wilted, about 5 minutes.
- Stir in dried cranberries. Continue boiling, uncovered, until the liquid has reduced by about half and the cranberries have softened, about 10-15 minutes. Remove from heat.
- Season kale with pepper. Stir in almonds and cheese just before serving.