Savory Kale with Cranberries and Feta
Prep time
Cook time
Total time
Recipe type: Side
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Season kale with pepper. Stir in almonds and cheese just before serving.
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