Prep 5 mins
Cook 20 mins
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.
- 29.58 ml olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 29.58 ml Dijon mustard
- 14.79 ml sugar (or honey or agave syrup)
- 14.79 ml cider vinegar
- 295.73 ml vegetable stock (or chicken stock)
- 453.59 g chopped kale
- 78.07 ml cranberries, sliced (optional)
- 59.14 ml sliced almonds (optional)
- In a large stock pot, heat the olive oil on medium high heat.
- Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
- 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.
- 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).
- The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
- Season with salt and pepper. Sprinkle with almonds if desired.
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 often....it 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!
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.
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.