Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet and Savory Kale Recipe
    Lost? Site Map

    Sweet and Savory Kale

    Sweet and Savory Kale. Photo by breezermom

    1/1 Photo of Sweet and Savory Kale

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sharon123's Note:

    I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large stock pot, heat the olive oil on medium high heat.
    2. 2
      Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
    3. 3
      Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
    4. 4
      Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
    5. 5
      The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
    6. 6
      Season with salt and pepper. Sprinkle with almonds if desired.
    7. 7

    Ratings & Reviews:

    • on January 18, 2012


      Just fabulous! Loved everything about this recipe. I wouldn't make it a main dish, although it is nice and hearty. But I loved it as a side. I'll be sure to make this can sit and cook on the stove while you are busy working on other things! This has become a favorite for me. Thanks for sharing! Made for Best of 2011 Tag.......will probably be in Best of 2012!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011


      Awesome. I absolutely loved this for lunch today, and it was such a great use of the kale I've received in my CSA box! I scaled the recipe back to serve one, and it was a nice hefty portion. I love CG's idea of throwing in some rice and beans--my thought was black-eyed peas for next time. That is not to say that this isn't hearty enough on its own, because it sure is. I did use the cranberries and threw in some raw sunflower seeds in lieu of almonds based on what I had on hand. Lovely! I didn't even feel the need for added salt and pepper, which is saying a lot coming from me! Thanks, Sharon! Made for Veg Swap 35.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011


      This was the perfect meal! I made "rice bowls": spoonful of long grain brown rice, spoonful of plain pinto beans and this delicious kale mixture. I wouldn't skip the almonds or the cranberries as they gave not only added color but extra flavor. The cranberries and almonds were scattered on top of each serving. The lacinato kale (aka "dinosaur" kale) was cooked a total of 5 minutes. I like kale more on the raw side. Loved it! Reviewed for Veg Tag/May.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet and Savory Kale

    Serving Size: 1 (660 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 143.3
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 135.3 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 2.8 g
    Sugars 3.8 g
    Protein 4.3 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


    Over 475,000 Recipes Network of Sites