Prep 25 mins
Cook 20 mins
This is adapted from a recipe I saw on AllRecipes.com. I made some changes so it is more in keeping with a Nutritarian eating style. The cranberries and sweetener in this dish balance nicely with the vinegar. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.
- 10 ounces kale, de-stemmed and chopped
- 1 tablespoon cider vinegar
- 1⁄2 cup low sodium vegetable broth
- 1 1⁄2 teaspoons agave nectar or 1 1⁄2 teaspoons honey
- 1 tablespoon Dijon mustard (I like Grey Poupon)
- 1⁄2 teaspoon oil (to coat pan)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup mushroom, sliced (3 to 4)
- 1⁄4 cup dried cranberries
- 1⁄3 cup sliced almonds
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Combine vinegar, broth, sweetener and mustard and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
- Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
- Add cranberries and vinegar mixture to pan and bring to a boil.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Cover pan and cook until kale is done, about 5 minutes.
- Sprinkle with sliced almonds before serving.